This pie with a beguilingly flavorsome filling is a refined interpretation of musakhan, which is of Bedouin origin and is baked in thin Arab bread. It is delicious, and you must try it. It can be made in advance and reheated before serving. Use the large-size sheets of fillo (about 19 inches × 12 inches) that are sold frozen, and defrost for 2 to 3 hours; see page 9 for information about using fillo.
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.