In Turkey it is sade pilav; in Egypt it is roz mefalfel. The ingredients and quantities are the same as in the first recipe. Turks always use butter and plenty of it for rice to be eaten hot, and use olive oil when it is to be eaten cold. Butter is truly wonderful with rice, but some people today have turned to using a bland vegetable or seed oil, sunflower oil being the most common.
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.