Stuffed grape leaves were served at the court of King Khosrow II in Persia in the early seventh century. There are numerous versions today of this delicacy, which is popular in every country throughout the Middle East. Meat is used in the making of hot dolma, and cold dolma are without meat. In Egypt the meatless variety is called “false” or “lying” because there is no meat, but it is the most popular. This is my mother’s recipe. It is particularly aromatic. The leaves can be bought preserved in brine, but fresh ones have a better flavor. Only very young, fresh, tender ones picked in the spring will do. They freeze very well raw and wrapped in foil.
Turn humble onions into this thrifty yet luxe pasta dinner.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
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.