Paleo Granola with Coconut and Almonds

Semolina flour and turmeric give this simple cake a sunny hue and nutty 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.

These cookies are gently sweetened and perfect with a cup of tea.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

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 fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.