This pie with a beguilingly flavorsome filling is a refined interpretation of musakhan, which is of Bedouin origin and is baked in thin Arab bread. It is delicious, and you must try it. It can be made in advance and reheated before serving. Use the large-size sheets of fillo (about 19 inches × 12 inches) that are sold frozen, and defrost for 2 to 3 hours; see page 9 for information about using fillo.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.