This recipe from Georgeanne Brennan shows a classic way to cook in a tajine, layering flavors and food together for the slow, moist cooking. It includes the Moroccan sauce sharmula, which gives a spicy flavor and adds moisture to the fish during the cooking. You can make many variations on this dish, substituting chicken for fish or tomatoes and eggplant for artichokes.
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.