Most flat breads carry with them a long list of social and culinary baggage. Pita, matzo, injera, casava, rieska: you have to take the bread’s cuisine with you to the table. The pretzel is unique because you can take it wherever you want! It’s a snack food through and through, though its twisted form is steeped in folklore and symbolism. The first pretzels were made in monasteries in the seventh century, and given out on church feast days. The shape is said to represent a child’s arms in prayer. I think a better resemblance is found in the image of two wrestlers drinking beer—which monks also invented. The smoky majesty of Maine hickory smoked salt is a miracle that the monks would surely have prayed for.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.