A brilliant white milk ice cream with a chewy texture made with sahlab (called salep in Turkey), the ground-up root tuber of a member of the orchid family, is very difficult to make successfully at home, so here is a modern version that I also love. It is without sahlab, so not chewy, but the traditional flavorings of mastic and rose water give it a special appeal. You should pound, then grind the tiny lumps of gum mastic (see page 6) with a teaspoon of sugar to a fine powder with a pestle and mortar (or use a spice grinder). Use very little as otherwise the taste can be quite unpleasant.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.