Middle Eastern

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

These fresh, vibrant dishes look special and taste delicious.

Notes from a lifetime of eating (and cooking) with saffron

These are the Middle Eastern ingredients that senior food editor Andy Baraghani swears by.

For Andy Baraghani, a hometown schwarma shop sparked a lifelong obsession.

Senior food editor Andy Baraghani shows us how the food he grew up on shapes the way he cooks today.

Our motto at every meal: Put a dollop (of yogurt) on it.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

These crunchy garlic chips belong on every steak you make.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Creamy. Tangy. Yogurt. Cheese. Everywhere, all the time. If you're not already on the labneh train, now's the time to get involved.

Here's how they make the amba at Golda, Brooklyn's newest all-day cafe.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.