A mixed dried fruit salad with nuts is a favorite in Egypt during Ramadan, the month-long fast, when Muslims fast during the day and eat after sunset. All through the day, people, hungry and listless, are hardly able to work, and dream of what they would like to eat. At nightfall, when the sky is a cherry red, the cannons boom through the cities signaling the end of the fast, and the muezzins sing it out from all the minarets. The silent city suddenly comes alive with the clatter of spoons and plates, glasses and jugs, and with the sound of relieved hunger and laughter, of music and merry-making. The longed-for dishes wait on tables, trays, and the floor, piled high with ful medames, falafel, and bamia, meatballs and kebabs, khoshaf and apricot cream (following recipe). Every family has its favorite combinations of dried fruits.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.