I’ve been unable to master Arabic, so I have no idea if there’s a translation for the phrase “snack cake.” My mother, who was half Syrian (and never mastered Arabic either), often made this cake for me when I was a kid. As an adult, I frequently find myself craving a piece for a snack. Or whatever a between-meal nibble is called. When I got the recipe from her, I read it through and noticed there wasn’t any butter in the cake. I figured it was probably a mistake, but when I baked it up, I found that no butter was necessary—the cake simply didn’t need it. It does benefit from a very generous dusting of powdered sugar, which can be a little messy, but part of the fun of Middle Eastern desserts is licking your sugary fingers after you’ve polished off the last bite.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.