Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
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.
These cookies are gently sweetened and perfect with a cup of tea.