Tabikh, the most ancient cookbook in the Arab world, so we decided to test out a few recipes, like this 1000-year-old recipe ...

To make the muscovado custard: pour 550g of the milk into a saucepan along with the muscovado sugar and vanilla paste. Stir with a whisk to combine. Bring to a simmer over a medium heat. In a small ...

For the Yom Kippur break-fast meal, if you're hosting, take a few shortcuts to make sure your plans go off without a hitch. Knowing which shortcuts to take is key. One is frozen puff pastry, which ...

Have a surplus of tomatoes from your garden? Use them in this recipe from Rania Harris! She's showing Katie how to make it in the kitchen as summer winds down. Make the dough: In a large bowl, mix ...

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At Armando al Pantheon, a trattoria in Rome, meals often are punctuated with a slice of torta antica roma– a rustic tart inspired by the traditional Roman combination of ricotta and cherries. It’s ...

My pantry often contains cans of tart red cherries packed in water. They are the cornerstone of my holiday cherry pies. I usually buy more cans that I need for the pies and use them up in the late ...

Generally speaking, the recipes in this weekly column come from you — the readers. And, I hope that you'll continue sending me your tried and true favorite recipes — the ones you're known for making, ...

Pop tarts, those delightful pockets of sweet nostalgia, hold a special place in our hearts. We all know the joy of popping one in the toaster and savoring that warm, gooey filling. Bliss! But did you ...