Call them galettes sucrees, mandelbrot, or biscotti — I love these Moroccan cookies, made by Rosette Toledano of Netanya, who, as her daughter says, "puts her heart in her cooking."
These cookies are gently sweetened and perfect with a cup of tea.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
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.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Serve a thick slice for breakfast or an afternoon pick-me-up.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.