Lentil soup is an Egyptian favorite. You can buy it in the street from vendors. When I went back once during the fasting month of Ramadan, I was wandering through a long market street and stopped in a tiny café. There was only one table and I was the only customer, and all they had to offer was lentil soup. They must have been Copts. They served me in great style, offering me all kinds of extra garnishes—scallions, lemons, toasted pita croutons—rushing out to buy each one, after each new demand, from the stalls outside, then preparing them in front of me at the table. There is no harm in making the soup in advance—even a day before.
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.