In Egypt this is the favorite kebab. It is also mine. I love the soft, moist texture of the meat, and the flavors of parsley and onion. The traditional way of preparing it is to chop all the main ingredients by hand, then to chop them together. They still do this in restaurants (where it is called kofta kebab or kofta alla shish)—but you can achieve good results with the blade of the food processor if you do each ingredient separately. For a moist, juicy kofta you need a good amount of fat. Most of it will melt away in the heat of the broiler. You will need skewers with a wide, thick blade to hold the ground meat and prevent it from rolling around. If you find it difficult, you can always shape the meat into burgers.
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.