In Greece and Turkey, this bread is called Christopsomo or tsoureki (also known as lambpropsomo during Easter). It differs from stollen in that it’s proofed before baking, but the proofing time is shorter than for panettone. Mastic gum, also called mastica, is an aromatic gum resin derived from the bark of a Mediterranean shrub tree in the pistachio family. It can be found at stores that specialize in Greek and Middle Eastern ingredients. It adds a subtle and......breath-freshening flavor and aroma (no surprise, it has long been used as a natural breath freshener).
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.