Butternut Squash with Apple & Cranberries

This little squash loves big-flavor toppings.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.