I’ve been unable to master Arabic, so I have no idea if there’s a translation for the phrase “snack cake.” My mother, who was half Syrian (and never mastered Arabic either), often made this cake for me when I was a kid. As an adult, I frequently find myself craving a piece for a snack. Or whatever a between-meal nibble is called. When I got the recipe from her, I read it through and noticed there wasn’t any butter in the cake. I figured it was probably a mistake, but when I baked it up, I found that no butter was necessary—the cake simply didn’t need it. It does benefit from a very generous dusting of powdered sugar, which can be a little messy, but part of the fun of Middle Eastern desserts is licking your sugary fingers after you’ve polished off the last bite.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.