A recipe is given in al-Baghdadi’s medieval cookery manual for these crisp little golden balls soaked in scented syrup or honey, bearing the same name, luqmat el qadi, which means “judge’s mouthfuls.” In Egypt they are known as zalabia, in Lebanon they are known as aweimat. The Greeks have a similar sweet called loukoumades. They are street food. Vendors deep-fry them and throw them into a syrup. During festivals they are sometimes colored bright yellow or red for joy and happiness and sold sprinkled with sugar and cinnamon. For parties they are served piled in a pyramid on a platter, held together by a sticky syrup.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.