A very traditional meze is fried eggplants served with yogurt and tomato sauce. I like to do the same with a mix of roasted vegetables, and I serve them either hot or cold. It is the kind of thing you can do easily in large quantities for a party. It can be done a day in advance, cooking the vegetables in batches, if necessary, and reheating them, if you wish, on the day. The yogurt should be at room temperature. The tomato sauce has a sweet-and-sour flavor and is served cold.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.