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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.