Salads

Khoresh-é-bādemjan is one of the most popular Persian khoreshes, or meat braises, thanks at least in part to its centuries-deep roots in the...

N jahi is one of the many bean varieties found in Kenya, where beans are a prominent feature of the cuisine. My mother, born and raised in...

Some folks will do anything to escape the tedium of pitting cherries, but I find the rhythm of it strangely satisfying. There's a juve...

Ever since I shared the science behind my foolproof   cherry pie , folks have wanted to know if the same ratio of sugar, fruit, and starch...

It's that time of year again, when we move into the land of both shadow and substance, of things and ideas. No, not the Twilight Zone—...

This tagine is a mix of Moroccan flavor and an Italian Grandma's Sunday night comfort food. Big, tender balls of ground lamb stewed wi...

What do you do when you've got yourself a big old bowl of juicy-sweet summer strawberries? My answer is to make a pie. I know, it'...

This dried chile version of the North African staple can be used as a spice rub or hydrated with water for a paste. Harissa is a versatile...

This ice cream relies on the power of a stand mixer, rather than a proper ice cream machine, and can be made with any sort of freeze-dried...

Have you ever sat down for Thanksgiving dinner, assembled your plate, taken a bite, and thought,   This turkey is okay, but it's just to...