These little triangular-shaped pies are a famous Lenten specialty of the Orthodox Christian communities of Syria and Lebanon. You can serve them hot or cold. They are meant to be tart and lemony. The filling must not be wet or the dough will get soft and will stick to the baking sheet and tear when it is baked. For this reason it is best to use frozen spinach, squeezed dry.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
The silky French vanilla sauce that goes with everything.