If you ask me, baklava is a two-person job, and even at that it’s a difficult one. I curse and fret during the production, but in reality there is no way to make such a huge quantity of dessert in such a reliable manner. And this is among the most wonderful, foolproof, impressive, and delicious desserts on the planet. A lasagne pan is about the right size; if you need to buy a pan, look for one that measures about 16 × 10 × 2 inches. You will also need a 1-inch brush (paintbrushes, bought at the hardware store, are cheaper than and identical to so-called pastry brushes). Two possible variations (there are dozens, but these are the simplest): Substitute hazelnuts, almonds, or unsalted pistachios (the best, but the most expensive) for the walnuts, and add about 2 tablespoons orange-flower water or rose water to the syrup after cooking it. With thanks to Virginia Christy and her brother Sem.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.