Flavor of the Week

This Egyptian blend consists of toasted nuts, seeds, and coriander, cumin, fennel and other spices — cooks tend to modify it based on their personal tastes and what’s available. Dukkah means “to pound,” and the ingredients for it are traditionally...

This round, concave pasta is believed to have originated in Puglia, the heel of the great Italian boot. Its name, which means “little ears,” comes from its shape, which also makes it a great capturer of sauce and cheese...

Agave is a sweetener derived from the maguey plant best known as the base for tequila and mezcal...

Elderberry doesn’t get its name because it is the wisest of all the berries; this fruit was considered an aid to longevity in the Middle Ages. It’s a dark purple berry that grows in clusters and has a slightly sweet, bright and tart flavor...

Tahini isn’t just for hummus anymore. This staple ingredient in Mediterranean and Middle Eastern cuisine is made by grinding sesame seeds into a smooth paste...

Milk bread is a Japanese style of bread similar to the standard American pullman loaf of white bread available in any supermarket. But milk bread has a softer, fluffier, more buttery texture...

Calamansi is a citrus fruit mostly grown in the Philippines that has long been used in the West as an ornamental tree, usually under the name calamondin. But the juice of the fruit has caught on in the United States over the past 20 years as an...