Pumpkin is frequently used in Turkey in sweet as well as savory dishes. This is a “cheese” with an unusual, delicious flavor. It is best made the night before and keeps very well for days in the refrigerator. You need the large pumpkins with the sweet orange flesh. They are winter vegetables, but you can now buy them most of the year in Asian and Middle Eastern stores, where they are sold by the slice, weighing between 1 pound and 2 pounds, the seeds and stringy fibers removed. Some greengrocers also sell them by the slice. In Turkey, this dessert is served with the very thick cream call kaymak (see page 218) but clotted cream or mascarpone will do very well. It is very rich, so serve small portions.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.