A simple, surprising indication of just how lovely and intriguing the entire repertoire of traditional Moroccan salads can be.
Dried figs and apricots come together in a vanilla-bean-and-cinnamon white wine syrup.To dress it up, serve it with whipped cream and toasted almonds on top.
Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.
Put this stuffed veal shoulder at the center of your Passover meal. The stuffing is made with matzah meal and loaded with Granny Smith apples and mushrooms.
Two-stage cooking makes this Italian style chicken crispy with less fat. Easy to make, the chicken is first sauteed and later the skin is crisped.
These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.
This lofty cake is so crammed full of chocolate and butter, there’s no room for flour–though we made sure to leave space for ample swoops of softly whipped cream.
Almond and walnut meal give these macaroons a deep nutty flavor, pairing perfectly with strong coffee. Easy to make, these cookies keep for two weeks.
The operative word here is simple. Or is it crackly? Or maybe crisp-skinned? Or even sigh-inducingly tender? You tell us.
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