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After an intense internal debate about what a noodle kugel should be, this is where we landed.
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Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.
3.5
(3.5)
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Michael W. Twitty combines the best of custardy kugel with rich rice pudding of the American South for this take on the Rosh Hashanah classic.
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Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.
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This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.
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(3.8)
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From soy-slicked soba to tomato-tossed rigatoni.
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Fool your friends into thinking you're fancy.
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From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.
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These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick ‘n’ zesty yogurt.
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Easy
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(4.5)
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This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.
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From spicy Vietnamese pork chops to quick pho, we've got just enough recipes to satisfy your craving.
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