Hummus is everywhere in Mediterranean cultures. In Greece, it is generally served as an appetizer, swimming in olive oil, accompanied by pita triangles, feta cheese and olives. In the United States, it is also served as a dip for raw vegetables, and often has other ingredients, such as roasted red peppers or pine nuts, blended right in. The basic formula is pretty simple: chickpeas (garbanzo beans), tahini (sesame butter), lemon juice, salt, and olive oil. Proportions of the basic ingredients may be varied in accordance with your taste. Less garlic, more garlic, less tahini . . . whatever. Play around with it and see what you get. Fattet is a sort of Middle Eastern layered casserole or salad. Taking a left turn at traditional, it occurred to me that you could easily make a sort of Middle Eastern tostada using some of the common ingredients found in the dish.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.