The ground meat for this kebab—I usually buy shoulder of lamb—should have a good amount of fat so that it remains moist and juicy. Most of it will melt away in the heat of the grill. You will need skewers with a thick, wide blade to hold the meat and prevent it from rolling around. Alternatively, it is easier and equally good to shape the meat into burgers. Serve them with Arab flat breads or the very thin, Lebanese markouk (see page 245), and accompany them with a salad and a choice of mezze.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.