This pie, made with fillo pastry, can be served hot as a first course, a tea-time savory, or as a snack. Milk sprinkled between the sheets gives it a lovely soft, moist texture. The most common cheese used in these pies is beyaz peynir, or “white cheese,” which is salty and much like feta cheese. Another cheese called lor is like our cottage cheese. I like to use a mixture of the two. For this recipe, you will need large sheets of fillo; I used sheets measuring 19 inches × 12 inches. These are usually sold frozen and need to be defrosted for 2 to 3 hours (see page 9 for information about fillo).
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.