This bread salad is the favorite everyday, Lebanese salad. Sumac (see page 7) gives it a distinctive sharp flavor. The old traditional way was to moisten the toasted bread with water and a little lemon juice before soaking it further with the dressing, which made it deliciously soft and soggy. Nowadays, the toasted bread is broken into pieces and added to the salad at the last minute while it is crisp. You can buy purslane and small cucumbers (they have a better flavor than our large ones) in Middle Eastern stores.
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.