Brik are crisp, flaky appetizers found in Tunisian, Algerian, and Moroccan kitchens in France. The word refers to the dough, similar to the Moroccan warka, which one makes by tossing fistfuls of a wet, pastelike batter onto a hot grill. The batter miraculously spreads into a thin, pliable sheet, which may be used as an appetizer or dessert wrapper. You can find unbaked feuilles de brik (brik leaves) in Middle Eastern food stores or online (see A Source Guide, page 370). If you can’t, use wonton wrappers instead, or even phyllo dough, although your finished product will not have the same grainy texture as real brik. I often make these filled pastries as an appetizer at Hanukkah, instead of potato pancakes.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.