This is a common and much-loved dish of Egypt. You also find it in other countries. Use small okra—they are much nicer than the tougher large ones—and serve with rice or bulgur. Traditionally, okra is put in to cook at the same time as the meat, so that it becomes extremely soft and falls apart, but these days it is not uncommon to add it at a later stage, so that it remains firm. That is the way I like it.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.