Fig and Pomegranate TapenadeMark Thomas
Serve with: Roast leg of lamb. Combine with: Crusty bread spread with goat cheese. Use as: A seasoning for roast chicken (spread tapenade under the skin before cooking).
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This side dish is flavorful enough to also serve as a main course.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.