The Moroccan pan-fried flatbread known as msemen is usually eaten for breakfast and teatime. The process of flattening and rolling…
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred,…
The heart and soul of the Iranian table, this humble and satisfying meal is a simple combination of briny cheese,…
This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim…
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks…
There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They…
This recipe is based on Jim Lahey’s recipe from 2006, with a few modifications for the sake of precision and…
Bixente Marichular, founder of the Musée du Gâteau Basque in Sare, France, says the pastry is part of Basque patrimony:…
It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts…
This rich and nutty loaf is deeply flavorful and incredibly tender owing to plenty of brown butter and toasty hazelnuts.…
Named after a customer at Brennan’s restaurant in New Orleans, bananas Foster is traditionally served over vanilla ice cream or…
This easy bread recipe uses beer and baking powder to leaven instead of yeast, producing a loaf with a lightly…