Making mamool by hand is in my DNA, so I forego the molds that are now available to make the process go faster. Of course, using them will not impact the taste of the cookie, but they will make a pretty design on top. They are available in Middle Eastern groceries and specialty kitchen stores. If you opt to use pistachios, soak them for 30 minutes, then drain them to help maintain their gorgeous green color. If you want to go dairy-free here, you can substitute orange blossom water for the milk.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.