This traditional Yemenite fried pita goes by various names, depending on which of the 1,000 Jewish settlements in Yemen one came from. My mother called it galoub or gourse interchangeably, but others call it zalabia or dourdour. The simple fried pita is torn into bite-sized pieces, drenched with warm ghee or samna (clarified butter) and…
Tarts are a great way to let fruit be the star of your dessert. If the idea of grapes in a tart has you scratching your head, you’re not alone. But grapes get deliciously soft and caramelized when baked. Try them! If grapes aren’t available or aren’t your thing, you can use any other fruit…
Wanting to spend as much time on the beach as possible during our Sanibel Island vacation in June, our family of three headed to the nearby Sanibel Fish House to grab a to-go lunch. I wasn’t looking for anything more than a po’ boy or a blackened mahi-mahi sandwich; instead, listed under the sandwich section…
A beautiful package of Italian garden flavors, these peppers feature a smooth basil-spiked eggplant filling elegantly draped with melty, creamy cheese and a bite of tomato. Use the time when the eggplants are broiling to prep all the remaining ingredients and your baking dish. Inspired by a recipe by Joyce Goldstein in Cucina Ebraica.
SAF Instant yeast can be purchased online. It is the same as rapid rise yeast, but different from active dry yeast that’s sold in supermarkets. Active dry yeast is an unreliable substitute for this recipe. If you do not have a stand mixer, scale the recipe down to two-thirds of the weight and make three loaves…
There is no real recipe for this wonderful breakfast and it differs slightly every week. The challah itself changes in consistency week to week which affects the outcome of the French toast. This is the single dish my husband cooks with our children.
This devilish cake is as black as sin, loaded with coffee, chocolate, cocoa and butterscotchy brown sugar. The acidity of these deliciously dark ingredients provokes an intensely fizzy reaction from the baking soda for a cake that bakes up fluffy and light, without the need to whip or cream the batter—just stir everything together, and…
I’ve been eternally fond of Middle Eastern food ever since my hippie days of spreading hummus on honey-sweetened whole wheat pita bread topped with alfalfa sprouts. Once I discovered the cookbooks written by Yotam Ottolenghi and Sami Tamimi, Anissa Helou and Claudia Roden, I realized that Middle Eastern cuisine is a spectacular world of vibrant…
Because of the combination of tahini, halva and chocolate is great, it will be difficult to eat just one of these brownies. In order to achieve the perfect balance of cakey and gooey—that sweet spot that all brownies should hit—the cooking time is crucial. It will vary by a minute or so depending on where…
However ambitious and discerning Helen’s palate, this light lemon cake is the one she’d take with her to a desert island if she could only choose one. It’s much simpler than many of the other cakes she loves, but it’s the one she returns to again and again. There’s something safe and reassuring about it,…
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