Bake the babàs in a static oven preheated to 340°F (170°C) for 15-20 minutes. Then take them out of the oven, let them cool, and remove them from the molds. In the meantime, prepare the syrup: put the ...

Then, make a hole in the middle and spread it to form a regular circle. Put this circle of dough in a baba mould (previously greased), then put at room temperature again during 1 hour. Then ...

There are legends about the French rum baba. One such story involves a Polish king. Some credit him with the idea of the ...

Baba ganoush is a delicious, smoky aubergine dip made by cooking whole aubergines until blackened on the outside and softly steamy on the inside. Try it with a Middle-Eastern flatbread such as ...

Tehachapi residents know that a spring snowstorm will usually come and it is a final reminder that winter is almost over.

“Rum baba is one of my all-time favourite desserts ... Using a microplane, finely grate over frozen peach to serve. This recipe also calls for soaking (see method). Brett Stevens is an award-winning ...

Tip the aubergine into a serving bowl. Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas.

A cocktail that blends together rum, espresso, cardamom and sugar syrup. The recipe is dedicated to Baba Budan, a sufi saint who smuggled seven types of coffee beans into India back in the 16th ...

Put the flour in a bowl and add the dry brewer's yeast, then mix with a spoon. Also add the sugar, vanilla extract, and a vial of orange flavoring. In a separate bowl, break the eggs, add the salt ...