Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.