Lentil soup is an Egyptian favorite. You can buy it in the street from vendors. When I went back once during the fasting month of Ramadan, I was wandering through a long market street and stopped in a tiny café. There was only one table and I was the only customer, and all they had to offer was lentil soup. They must have been Copts. They served me in great style, offering me all kinds of extra garnishes—scallions, lemons, toasted pita croutons—rushing out to buy each one, after each new demand, from the stalls outside, then preparing them in front of me at the table. There is no harm in making the soup in advance—even a day before.
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.