You might not think so, but butter is as important to the cooking of much of India, Africa, the Middle East, and all the way north to the Caucasus as it is to French, Swiss, or Scandinavian cooking. So it’s not too surprising to see it surface as a main ingredient in the broth for this traditional Armenian vegetarian bulgur dish. The red bell pepper and paprika tint the bulgur balls a Titian red, while the mustard and butter add a soft yellow hue to the broth. If there are any leftover balls and broth, chill them together thoroughly, until the broth is thickened to a cheeselike consistency. Then press them together and form the mixture into balls. Drizzle with fruity extra virgin olive and serve with crackers or bread.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.