The Copts of Egypt observe a long and arduous fast during Lent—El Soum el Kibir—when they abstain from every kind of animal food, such as meat, eggs, milk, butter, and cheese, and eat only bread and vegetables, chiefly fava beans. Artichoke hearts and fava beans in oil is a favorite Lenten dish, also popular with the Greeks of Egypt. These two vegetables are partnered in every Middle Eastern country, and indeed all around the Mediterranean, but this dish with almonds is uncommon and particularly appealing. You can find frozen artichoke hearts and bottoms from Egypt that are difficult to tell from fresh ones, and frozen skinned fava (or broad) beans in Middle Eastern stores. But if you want to use fresh ones, see the box on the opposite page for preparing artichoke hearts or bottoms. If your fava beans are young and tender, you do not need to skin them.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.