This classic Turkish combination is gently flavored with dill, lemon, garlic, and a tiny bit of sugar. It looks wonderful on the serving dish. I use the frozen artichoke bottoms from Egypt, which I get in Middle Eastern stores, and fresh young peas that I am lucky enough to find already podded from my supermarket; however, frozen petits pois will do very well. If you want to use fresh artichokes, see page 8 on how to prepare them.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.