These very thin, soft breads, which you can roll up, are like Bedouin skillet breads. They work very well for me in a skillet, and I finish them under a broiler, but you can also bake them. For the topping, you can buy ready-made zaatar mixtures, which contain thyme and the tangy spice sumac, in Middle Eastern stores. You need only add olive oil. But it is easy enough to make your own zaatar mix at home. My favorite is simply thyme and sesame seeds with salt and olive oil. The quantities here make for a richer than usual topping. Serve the breads for breakfast, with labneh (see page 112), as a snack with a salad, or as an appetizer, cut into wedges.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.