Visiting eighty-five-year-old Aimée Beressi and ninety-one-year-old Lydia Farahat is like crawling into a cozy casbah. Friends since they left Egypt in the late 1950s, they get together once a week at Lydia’s apartment on Rue Dragon, right near Saint-Germain-des-Prés. For more than forty years, the two have been discussing recipes, current events, and the Egypt of their childhood. When Aimée was growing up in Cairo, there was no school on Thursday, so she helped her mother and aunt make the cakes and cookies for the Sabbath. The word rosquettes, which comes from the Spanish rosquillas, refers to round cookies with a hole. Aimée still bakes a batch each week to bring to her friend of so many years.
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.