This salad is popular throughout the Middle East. Unless it is to be eaten as soon as it is made, it is best to salt the cucumber and let the juices drain before mixing with the yogurt; otherwise it gets very watery. If possible, use the small cucumbers sold in Middle Eastern and Asian stores—they have a finer flavor than the large ones. Cacik is served as part of a meze and also as a side dish—to be eaten with spoons from little individual side bowls—to accompany pies, meat dishes, and rice. It even makes a lovely cold summer soup. Use plain whole-milk yogurt.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.