Pita is a staple flatbread of casual Middle Eastern cuisine. Sometimes the pita has a pocket, which is opened and filled with delicious ingredients. Sometimes it has no pocket, and is merely folded over to contain the ingredients as best it can. The cooling, refreshing cucumber-laced yogurt sauce, called by many names—tzatziki in Greek, jajik in Armenian, cacik in Turkish, raita in Hindi—soothes the heat of a dish and the heat of the day. Following the Greek theme suggested by the sausage, I call for pita without a pocket. I shape the sausage into small balls and grill the balls, their aroma recalling the enticing, smoky scent that wafts from spinning souvlakis (gyros) you find in marketplaces throughout Greece.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.