In Morocco tea—a refreshing infusion of both green tea and mint—is the symbol of hospitality, prepared with art, served with ceremony, and drunk at all times of the day. Introduced in the nineteenth century by the English, tea became an indispensable drink. It is traditionally served in richly engraved English-style silver teapots (the grandest are from Manchester) on silver trays with tiny legs. It is poured from a great height into small, ornamented colored glasses. Spearmint is the type of mint used, and the infusion is sweetened in the teapot. In Morocco they like it very sweet, with many lumps of sugar, but you can suit your taste.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.