A layer of chickpeas, spread over bread soaked in their cooking broth, smothered in yogurt with an elusive taste of tahini, and topped with pine nuts may sound heavy but it is surprisingly light and delicate in the eating, and the mix of textures, temperatures, and flavors is a joy. The bread must be the very thin flat bread known as khobz halabi, which is sold by Lebanese bakeries. You need either 1 large one measuring about 12 inches in diameter, or 2 smaller ones; or use 1 pita bread instead.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.