I love hummus, but ever since I had the justifiably famous spicy version at Sahadi’s, a Middle Eastern specialty foods shop in Brooklyn, I’m not satisfied with the tame stuff anymore. This is not their recipe, but it wasn’t hard to add a little fire to my favorite one, which uses more water than you might think, resulting in a particularly silky hummus. Eat some immediately, of course, with crackers or bread or whatever suits your fancy, but make sure to save some for Eggplant and Spicy Hummus Flatbread (page 115), and refrigerate the rest for up to 2 weeks, during which time you can use it as a sandwich spread or even thin it out with vinegar to make a salad dressing. A shortcut, obviously, is to add the pepper-infused olive oil to your favorite store-bought hummus.
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.