Osmaliyah has been known for generations in my family in Egypt as konafa and I have featured it before. I include it here again because, of all the Lebanese pastries that are good to make at home and to serve at a dinner party, this is one of the best; it is my mother’s recipe. It is meant to be served hot but it is also good cold. You can buy the soft white vermicelli-like dough frozen in Lebanese, Turkish, and Greek stores. In Lebanon, it is called knafe but in America it is sold by its Greek name, kataifi, usually in 1-pound packages; it should be defrosted for 2 to 3 hours. The quantities below will make one large pastry to serve 10, but you can also make two half the size—one to serve fewer people and one to put in the freezer to bake at a later date. It freezes well uncooked.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.