These glorious pastries have a melt-in-the-mouth shell and a variety of fillings of dates or nuts—walnuts, pistachios, or almonds. See the variations for these. My mother always had a biscuit tin full of them to offer with coffee. In Syria and Lebanon they make them with semolina instead of flour. An uncle told us of a baking competition organized by a dignitary in Aleppo many years ago. The maker of the best ma’amoul would get a prize, the equivalent of about two pounds, to be paid by the dignitary. Hundreds of ma’amoul poured into his house, certainly more than two pounds’ worth, and enough to keep him eating happily for months.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.