This is a dish that belongs to Passover in the deepest sense — slow-cooked, perfumed with warm spices, and sweetened with dried fruits in the Moroccan tradition. A shoulder of lamb braised with apricots, prunes and almonds until the meat falls from the bone and the sauce becomes rich, dark and fragrant. It asks very little of the cook and gives everything at the table. Ingredients — serves 6 1 whole lamb shoulder, approximately 2 kg. 2 red onions, finely sliced. 4 garlic cloves. 100 g dried...

Ingredients: 2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 24 ounces (680g) cream cheese, softened 1 cup granulated sugar...