Toasted sesame seeds are an important ingredient in a great deal of Middle Eastern and Asian cooking. You can buy sesame seeds pretoasted (especially at Korean markets), but the toasting process is nearly effortless (just make sure not to burn the seeds). There are many colors of sesame seeds. The most common variety, which are called white but are actually pale to dark tan, sometimes with tinges of gray, are fine for almost all uses. Store sesame seeds in the refrigerator or freezer to prevent them from turning rancid—an uncommon but not impossible eventuality.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.