Meat to be grilled for shish kebab, usually lamb, is ideally marinated in a paste of yogurt, minced onion, and spices, even if it’s only for a few minutes. If you prefer to eliminate the yogurt, use a couple of tablespoons of olive oil instead. And if you have dried ground sumac—a sour spice found at all Middle Eastern stores—sprinkle a little of it on the meat just before serving (you won’t need the lemon). If you choose to grill other vegetables—tomatoes, peppers, mushrooms, more onions, whatever— skewer them separately. Simply brush them with a little olive oil and sprinkle them with salt and pepper. These skewers, of course, are ideal with Pilaf (page 513). Other cuts of meat you can use here: beef tenderloin (filet mignon) or boneless chicken thighs (which will require a little longer cooking time).
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.