In Morocco tea—a refreshing infusion of both green tea and mint—is the symbol of hospitality, prepared with art, served with ceremony, and drunk at all times of the day. Introduced in the nineteenth century by the English, tea became an indispensable drink. It is traditionally served in richly engraved English-style silver teapots (the grandest are from Manchester) on silver trays with tiny legs. It is poured from a great height into small, ornamented colored glasses. Spearmint is the type of mint used, and the infusion is sweetened in the teapot. In Morocco they like it very sweet, with many lumps of sugar, but you can suit your taste.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.