Made throughout the Balkans, into Russia and Turkey, this is essentially a chopped vegetable—it can be almost anything—combined with a strong version of Tarator (page 600). It can be eaten alone or used as a spread or as a dip for pita. Most people let it sit for a few hours before serving, which allows the garlic to mellow and the flavors to marry. This isn’t a bad idea, but if you’re in a hurry, plunge right in. Other vegetables you can prepare this way: eggplant (roasted or quickly boiled, as in Eggplant Salad with Mustard-Miso Dressing, page 185); red beans, cooked until tender; green beans; spinach or other greens.
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.