This pie, made with fillo pastry, can be served hot as a first course, a tea-time savory, or as a snack. Milk sprinkled between the sheets gives it a lovely soft, moist texture. The most common cheese used in these pies is beyaz peynir, or “white cheese,” which is salty and much like feta cheese. Another cheese called lor is like our cottage cheese. I like to use a mixture of the two. For this recipe, you will need large sheets of fillo; I used sheets measuring 19 inches × 12 inches. These are usually sold frozen and need to be defrosted for 2 to 3 hours (see page 9 for information about fillo).
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.