By Ayla Algar | Fine Cooking Issue 34 Servings: four. You can’t go wrong with this Turkish classic—even with canned tomatoes, it tastes g...

By Jason Sobocinski | Fine Cooking October/November 2015 Issue Yield: Makes about 1-1/2 cups This sweet, fruity butter tastes like the mo...

By Ana Sortun Fine Cooking Issue 122 Yield: Yields 6 This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sand...

By Cindy Mushet | Fine Cooking Issue 92 Yield: Yields about 30 pieces. This variation of the classic baklava injects a tart, citrusy note...

By Cindy Mushet | Fine Cooking Issue 92 Yield: Yields about 30 pieces. Ingredients 1-lb. “twin pack” phyllo dough (two 8-oz. packs, each ...

PREP: 12 MINUTES COOK: 30 MINUTES YIELD: 20 FALAFEL INGREDIENTS 1 cup dried/uncooked chickpeas (See Kelly’s Notes) 1/2 cup packed fresh p...

Falafel and tabouli couscous, chickpea recipe, brought to you by recipes+ Ingredients Falafel and tabouli couscous 500 gpacket store-boug...