Another Ramadan specialty in Egypt is a cream made of sheets of dried pressed apricots (amareldine) soaked, then boiled in water. I was in Cairo during the Ramadan month a few years ago and saw hundreds of bowls of this tart-tasting fruit cream offered free at street parties. The sheets of amareldine available these days do not have the pure taste they once had—perhaps due to preservatives. It is better to use natural dried apricots. Pistachios or almonds and thick cream are optional embellishments. Sometimes cornstarch is used to give the cream the texture of jelly. For this, see the variation.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.