Compotes of dried or fresh fruits in syrup are popular desserts. At parties in Turkey, they are the last thing to be served, signaling that there is nothing more to follow. This sharp-tasting compote with fresh apricots is especially delicious. I add pistachios for their color as well as for their taste, and they should be peeled for this dish. To do this most easily, poach them in water for 1 to 2 minutes and drain; when they are cool enough to handle, pull off or squeeze away the skins.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.