Brik are crisp, flaky appetizers found in Tunisian, Algerian, and Moroccan kitchens in France. The word refers to the dough, similar to the Moroccan warka, which one makes by tossing fistfuls of a wet, pastelike batter onto a hot grill. The batter miraculously spreads into a thin, pliable sheet, which may be used as an appetizer or dessert wrapper. You can find unbaked feuilles de brik (brik leaves) in Middle Eastern food stores or online (see A Source Guide, page 370). If you can’t, use wonton wrappers instead, or even phyllo dough, although your finished product will not have the same grainy texture as real brik. I often make these filled pastries as an appetizer at Hanukkah, instead of potato pancakes.
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.