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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.