Okay, I like tabouleh, but obviously not as much as the people in a town in the Metn district of Lebanon. They are listed in the Guinness World Records for making the world’s largest bowl of tabouleh. It weighed in at a hefty 1,514 kilograms. That’s 3,338 pounds of tabouleh. Where do you suppose they got a bowl that big?
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.