Auntie Roberta’s Bourma (Armenian Phyllo Pastry with Walnuts)
A wooden skewer, dowel, or chopstick is the only special tool needed to make this crispy scrunched phyllo pastry filled with chopped nuts and drizzled with sugary syrup. A splash of fresh lemon juice adds bright, zesty flavor to the syrup that balances both the sweetness of the pastry and the rich, buttery walnuts. The recipe is from Roberta Kochakian of Los Angeles, who is descended from a family of Armenian Genocide survivors and has devoted much of her life to chronicling traditional Armenian recipes and cooking techniques.
Coconut Milk Brands Pulled from Shelves at Costco, Other Retailers After Allegations of Using Monkeys for Forced Labor
You might not be able to stock up on canned coconut milk on your next trip for one very important reason.
Our Favorite Recipes That Start with a Can of Coconut Milk
Sweetly scented coconut milk adds creaminess and depth to everything from chicken-and-rice to luscious cake.
Curry-Spiced Nut Bars
Roasting nuts with curry powder enhances the flavor and aroma of both. Add the rice syrup while the nuts are still warm to soften the syrup for easier stirring. Slideshow: More Nut Recipes
Spiced Candied Almonds
Inspired by the candied nuts sold at carts throughout New York City, these not-too-sweet toasted almonds have a great crackly shell. Slideshow: More Almond Recipes
Pecan Tassies
Just like miniature pecan pies, pecan tassies have a crisp, buttery crust and a sweet, pecan-packed filling. We like to spike our filling with a little bourbon and put a couple of bittersweet chocolate chips at the bottom of each cookie. Slideshow: More Pecan Recipes
