What's more universal than family and food?
You don’t need a reason to make zengoula
Stock up on saffron, rosewater, cardamom, and turmeric
A drinkable (or spoonable) dessert popular all over the Middle East, for good reason
The Lebanese dish Chef Sara Jenkins grew to love (the spicy butter helps)
How about drizzling salt down your elbow?
The butteriest bread you'll eat this year—and next, too
From Tehran to Stockton, listening to the Quran and Carter-Cash sermons.
Hey, gift someone a cookbook and it might change their life, you know?
It may not be traditional, but it's good.
The Persian holiday to fortify the longest, darkest night.
It was too easy to make, believe it or not.
For when cold cereal or a piece of toast just won't cut it
A simple sponge cake that's stood the test of time.
Two simple techniques for coaxing the flavor out of dowdy fall roots
And why everyone should know what it is
If you can resist spooning the whole bowl directly into your mouth, that is
The difference between the two Eids
And you'll want to make it tonight
And how you'll find it made across the country
When what you want to eat before 9 A.M. intersects with what is possible
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Name your first collection or try one of these: