Za’atar Cacio e Pepe
This za'atar cacio e pepe ingeniously gives Rome's classic creamy Parmesan and black pepper pasta middle Eastern flair with the addition of za'atar seasoning.
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Sweet and Sour Brussels Sprouts with Chestnuts
These sweet and sour Brussels sprouts with chestnuts combine rich, earthy, complex flavors with ease of preparation.
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Walnut Rugelach
These walnut rugelach, from Ottolenghi, are made with cream cheese dough and filled with a mixture of walnuts, sugar, cinnamon, and the secret ingredient: quince paste. Sprinkled on top is turbinado sugar.
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Hummus with Lamb
Take plain hummus to another level with this classic variation found in the Middle East that tops it with tasty minced lamb.
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Spicy Mushroom Lasagna
This spicy mushroom lasagna combines layers of mushrooms, creamy sauce, and tender pasta in spectacular fashion.
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Zucchini Strata
This zucchini strata with ciabatta and basil is a wonderful brunch, lunch, or light vegetarian dinner.
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Louise Cake with Plum and Coconut
A traditional Louise cake is more of a slice with less meringue, but Yotam and Helen have made a showstopper with the amount of meringue they piled onto the cake.
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Apple and Olive Oil Cake with Maple Icing
The olive oil gives this cake extra depth and intensity. Somewhat less festive (and less calorie laden), this is still very satisfying without the without the maple icing. Just dust lightly with confectioners’ sugar.
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