Ingredients
Preparation
A Lebanese Lenten specialty is rounds of pie dough (page 137) rolled out thinly, with a handful of cooked chickpeas pressed in.
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Like hot honey chicken with peaches and a dirty martini spritz.
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Like carrot farro salad and chicken paella.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.