Red mullet is so highly rated it is called Sultan Ibrahim in the Arab world. In Turkey it is called barbunya. In this dish, which is simple to make and beautiful to offer, grape leaves keep the fish moist and impart a delicate flavor. You may use fresh or preserved leaves. If the grape leaves are fresh, scald them in boiling water for a moment or two, until they flop, then dip them quickly in cold water so as to preserve their color. If they are preserved in brine, soak them in hot water for 1/2 hour to remove the salt, changing the water once, then rinse them.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
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 dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
The silky French vanilla sauce that goes with everything.