Walking through the colorful Belleville market in Paris one Friday morning, I came across a Jewish bakery. Glancing in the window, I was surprised to see a triangular Tunisian Friday night bread called bejma, made out of three balls of dough. It was similar in flavor to a good eastern European challah. A few years later, I passed by a branch of Charles Traiteur, on the Boulevard Voltaire, and there was the bejma again, this time placed right next to the eastern European challah.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.
The silky French vanilla sauce that goes with everything.