These little triangular-shaped pies are a famous Lenten specialty of the Orthodox Christian communities of Syria and Lebanon. You can serve them hot or cold. They are meant to be tart and lemony. The filling must not be wet or the dough will get soft and will stick to the baking sheet and tear when it is baked. For this reason it is best to use frozen spinach, squeezed dry.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.