Serve this raitalike dressing with any Middle Eastern kebab or kofte (pages 354–356), just as a drizzle, or with any grilled meat, poultry, or fish. If you have a source for fresh yogurt, this is the place to use it. Many times this is made with a teaspoon or more of minced garlic. Obviously, that changes its character greatly, but some people cannot live without it. Good either way.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.