Cumin and cinnamon as well as a splash of lemon and orange juices impart layers of flavors to this North African carrot dish.
Whisper thin shaved fennel lends a delicate anise flavor to this simple yet sophisticated salad.
In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.
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.
Gluten free. Dairy free. Peanut free. Fuss free. And damn fine at eliciting oohs and aahs from even the most discerning cookie craving.
The operative word here is simple. And crisp-skinned. Also monstrously moist. Oh, and sigh-inducingly tender, too.
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