Walking through the colorful Belleville market in Paris one Friday morning, I came across a Jewish bakery. Glancing in the window, I was surprised to see a triangular Tunisian Friday night bread called bejma, made out of three balls of dough. It was similar in flavor to a good eastern European challah. A few years later, I passed by a branch of Charles Traiteur, on the Boulevard Voltaire, and there was the bejma again, this time placed right next to the eastern European challah.
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.