Claudia Roden’s new cookbook, “Arabesque: A Taste of Morocco, Turkey, & Lebanon” ($35, Knopf), is a generous, warm, open-door invitation to explore the tenets and nuances of a rich culinary legacy.

How to make pumpkin waffles with maple-walnut syrup This recipe adds pumpkin into the batter of the breakfast classic, making deliciously moist waffles that give you a dose of vitamin A and fiber. It ...

When chef Mariela Alvarez developed this salad for Public Records in Brooklyn, she flavored her creamy vegan Caesar dressing with mellow chickpea miso, sweet-tart lemon juice, and maple syrup. Here, ...

Combine walnuts, syrup, vinegar and thyme in a small pot. Bring to a boil, then set aside. Serve warm with Walnut-Crusted Pork Tenderloin. PER SERVING:> 562 calories; 14g fat (22 percent calories from ...