Break out the chickpeas and eggplant for our best recipes from across the Middle East.
Deviled Eggs With Crab
Chef Yves Camdeborde assembles these haute deviled eggs—the whites marinated in soy sauce and pomegranate vinegar—à la minute at his stand-up bar L’Avant Comptoir de la Mer in Paris, but you can make the filling up to a day in advance and keep it refrigerated. Be sure to drain the whites immediately after 15 minutes of marinating so they don’t toughen. Get the recipe for Deviled Eggs With Crab »
Here is our adaptation of chef John Doherty’s modern-day recipe from what is now the Waldorf-Astoria Hotel.
With chiles, garlic, tomatoes, and cilantro, this is one of many styles of akuri served at the Royal Bombay Yacht Club in Mumbai.
American Gashouse Eggs
More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole. If you prefer your egg over easy rather than sunny side up, crack it into the hole in the bread right after you put the bread into the skillet. Get the recipe for Gashouse Eggs »