Jake Cohen creates the perfect pivot dish from a side for dinner to a no-fuss lunch. Carrots are roasted with chile paste and date syrup for a sweet and spicy finish before getting tossed with Israeli couscous, creating a light and bright dish.
Popular in northern India, these sweet, decadent fried dough balls are soaked in an aromatic simple syrup flavored with essence of rose and infused with warm spices like cardamom and saffron.