Shredded Brussels Sprout and Ricotta Toast

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

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.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.