This wonderful salad is a perfect accompaniment to classic Middle Eastern dishes. You can also build a meal around it in the summertime; serve with store-bought or homemade hummus, fresh pita bread, and stuffed grape leaves. See the menu with Tofu Shakshouka (page 45) for another menu idea. Make sure to use an organic, unwaxed cucumber, as it’s best unpeeled in this salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.