Vermicelli broken into 1-inch pieces, or pasta which looks like large grains of rice, called lissan al assfour or “bird’s tongues,” and orzo in the U.S., is used. Both of these types of pasta were made at home by rolling the dough between two fingers, but now they are available commercially. In Egypt it is a breakfast dish, served sprinkled with nuts and raisins. Chopped bananas are sometimes also added. The pasta is usually fried until it is golden brown and then boiled. In North Africa, where they steam the pasta without first frying it, it is served as a dessert. The mastic must be pounded or ground to a powder with a pinch of sugar.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.