Author: Gale Gand
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Einat Admony
This flavorful banana bread-packed with walnuts and coconut-comes from Mark Bittman's How to Bake Everything.
Author: Mark Bittman
Author: Jayne Cohen
Attention: This is not a smoothie, but you can have it for breakfast if you want.
Author: Andy Baraghani
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're...
Author: Claire Saffitz
Author: Faith Heller Willinger
Author: Rachel Shakerchi
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and...
Author: Louisa Shafia
Author: Peter Reinhart
Author: Gordon Hamersley
Author: Dianne Rossmando
Author: Sharon Smith
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add...
Author: Andy Baraghani
Author: Michael Solomonov
Author: Ira Freehof
I'm surprised and delighted by the number of sweets and desserts that I have been able to come up with sans flour and dairy. With this one I had help....
Author: Barbara Kafka