Recipes & Menus

This easy Irish soda bread recipe gets a little tang from buttermilk and pops of concentrated sweetness from dried fruit.

These soft, no-bake almond flour cookies called toots are popular for Nowruz.

Sabzi khordan translates to “herbs for eating,” so… just eat it.

Use this kookoo sabzi recipe as a guide, and throw in whatever combination of greens and spices you have on hand.

The most common way you will see maast-o-moosir is in a large bowl served as part of a meal.

This classic Spanish recipe from cookbook author Claudia Roden makes a celebratory seafood and rice dish flavored with sweet paprika and golden saffron.

This simple, low-alcohol summertime cocktail only needs two ingredients: fragrant Pimm’s liqueur and some ginger ale or ginger beer.

This is what happens when your favorite part of tzatziki is the cucumbers, so you amplify them until they’re dramatic, crunchy, and fork-spearable.

This poke cake is like having a cold glass of thandai for Holi—but in cake form!

With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, thandai is the ideal drink for Holi celebrations.

This spice mix can be used to make thandai to drink for holi, or baked into an assortment of sweets.

Making this cocktail is as simple as it gets; you only need dark rum, ginger beer, and a quick squeeze of lime.

The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.

In this Passover breakfast, crumbled matzo replaces the typical rolled oats and gets toasty and crisp in the oven before getting mixed with chopped walnuts, shredded coconut, and raisins.

Simple classic matzo brei can go two ways: savory or sweet. This versatile recipe for the ultimate Passover comfort food lets you decide how to take it.

This moist and flavorful pistachio cake is incredibly fragrant thanks to the addition of orange zest.