Apricots have a particular affinity with lamb. The early Arab Abbasid dynasty, centered in Baghdad, adopted the combination from the old Persian Empire that preceded it and created a series of dishes on the theme which they called mishmishiya (see page 255), mishmish being the Arab word for “apricot.” Apricot is still a favorite partner to lamb in modern Iran. The rest of the Middle East has adopted it to a lesser degree. You need a tart, natural variety of apricots, not a sweetened one.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.