Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.
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.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
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.
These cookies are gently sweetened and perfect with a cup of tea.
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.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.