This is one of the most popular sauces in Iran and a favorite of mine. Dried limes and the herb fenugreek give it a unique and delicious bitter-sour taste. Flat-leaf parsley, chives, and in some versions dill and cilantro complete the symphony of flavors. Fresh fenugreek can be found in Iranian and Oriental stores in the summer, and packets of dried fenugreek leaves are available the year round. Only a little is used, because it is very powerful. The dried limes can be found in Oriental and Indian stores in various forms, whole, broken into pieces, and powdered. To make them yourself, see page 44. If you can’t find the powdered one, add an extra whole one. Serve with plain rice steamed in the Persian manner (page 338) or the quick and easy boiled and steamed rice (page 339).
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.