This savory dish was adapted by James Beard Award-winning chef Alon Shaya, who discovered the recipe in a cookbook that once belonged to the Fenyves family, Hungarian Jews whose home was looted during ...

Semolina bread is a delicious and versatile Italian bread made with durum wheat semolina. This type of flour gives the bread ...

From Beirut-born fine art collector and advisor to London-based cookbook author, teacher and chef, Anissa Helou, is an expert in the cultures and cuisines of the Mediterranean, Middle East and North ...

Preheat the oven to 425 F. To create lobster stock: In a large saucepan, combine the lobster shells (meat removed), onion, parsley and water to create lobster stock. Bring to a simmer and cook for 30 ...

Last weekend, we left the city behind and drove about an hour south to my mother-in-law’s kibbutz to see the rolling fields of ripening wheat ready to be harvested just before the Shavuot holiday, ...

Why should you be making this cheesecake recipe from Milk Street? For starters, a blend of whole milk, ricotta, and mascarpone provide plenty of flavor and a rich, creamy texture, while the whipped ...

“I like to use semolina as well as flour to give the shortbread crunch,” the chef said, “but you can use cornflour or ground rice instead”. She also stressed the importance of using real butter (and ...

Semolina is coarsely ground, high-protein durum wheat. Today’s Zucchini chips recipe uses semolina flour mixed with all-purpose flour for breading. Semolina adds great texture, gorgeous color and ...

Melt 6 tablespoons of the butter. Pour into a bowl, add eggs, farina, cheese, and seasonings, and whisk together well. Melt the remaining tablespoon of butter in a 10-inch nonstick pan over medium ...

The past two days, we’ve shared with you Chef Mark Millitello’s insights on his past and his future. Now it’s time for one of his recipes, savory semolina crepes stuffed with ricotta and prosciutto.