One of Sicily's finest crops is the blood orange with its spicy-sweet flavor. But any variety of orange can be used in this Italian dessert.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
The silky French vanilla sauce that goes with everything.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.