Traditional shish barak are tiny tortellini-like pies with a meat filling that are first baked and then cooked in a yogurt sauce. This “new-style” version of large, individual, coiled pies is inspired by Kamal Mouzawak (for his vegetarian alternative, see the variation). It is an exciting mix of flavors, textures, and temperatures and makes a beautiful presentation. The pastry used in Lebanon, rakakat, is different from fillo—it is softer and more pliable, like a paper-thin pancake—but fillo will do very well. Use the large sheets measuring about 19 × 12 inches that are normally sold frozen; see page 9 for hints on using fillo.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.