Truly one of the great delights of Eastern Mediterranean cooking, always refreshing and comforting. For an easier version, try simplest Egg-Lemon Soup (or the Lithuanian recipe that follows) as a variation. I am tempted to say you must use good homemade stock for this, but I’ll leave it as a recommendation. I had the soup made with tomatoes once—a regional variation—and enjoyed it very much. But the color may not be what you’re expecting.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.