Ramadan

One of my favorite crops from my husband’s farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it’s more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

Homemade strawberry jam and almonds top off this easy gluten-free tart.

The key to cooking this yeast-risen, yogurt-enriched Indian flat bread at home is a hot cast iron skillet.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

I have lots of people asking me to create gluten-free recipes that do not just rely on the gluten-free flour that can be found in the shops. I have experimented with almond flour (ground almonds), but find that the resulting bakes can be quite heavy, which does not suit all baked goods, and also highly calorific. So while I use ground almonds in some things, I do like to use oats in others. The cinnamon in this recipe adds a lovely taste to the blueberries, as well as helping regulate blood sugar levels.

Walnuts add a touch of bitterness to balance the sweet dates blended into this favorite Southern California ice cream treat.

Totally decadent. Naturally gluten-free.

The whole family will love these nutrient-packed bars as a grab-and-go breakfast or afternoon snack.

This quick-cooking version of the street-food favorite features chicken that is crisp on the outside yet moist and juicy on the inside.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

Dates and bananas naturally sweeten this wholesome breakfast smoothie.

Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky, and the honey-kissed filling, just sweet enough, is deepened by plump Medjool dates. They're also bite-size and adorable.

Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.

Before I had children, I swore up and down that I'd never be one of those parents kowtowing to the little picky eaters' preferences at mealtimes. And then I had actual children. I'm no parenting expert, but my personal studies have shown that anytime you can legitimately make a meal out of a cookie and milk, you're golden. As it happens, grown-ups won't turn these down, either. And, bonus! When made with flax "eggs" and gluten-free oats, these wholesome gems are vegan and gluten-free.

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.

(Baha) Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. If you really love the taste of lamb, you will love this dish. It's a pity that we Americans know so little about steaming meats; just as steamed vegetables keep their original flavors, so do steamed chickens and lamb. If you don't have a steamer, use a couscousière or a colander with a tight-fitting lid that fits snugly over a kettle. Some people think that steamed lamb looks unattractive (though no one denies that it's incredibly good). If you feel this way you may brown the meat quickly in butter or oil at the end, or roast it at high heat until it browns. Steamed food should be eaten the moment it is ready, when it is at its peak: if left too long, it will dry out.

I rarely rave about my own recipes, but this is one I can just go on and on about. It is the definition of freshness with its sweet-and-sour late-summer flavors, and it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I traveled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realized how the two types of sweetness-the sharp, almost bitter sweetness of pomegranate and the savory, sunny sweetness of tomato-can complement each other so gloriously. I use four types of tomato here to make the salad more interesting visually and in flavor. You can easily use fewer, just as long as they are ripe and sweet.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

Buttermilk, packed with calcium and probiotics, lends a subtle tanginess to this spice-spiked lassi. Finish with a sprinkle of chopped pistachios for a hit of crunch.