A combination stovetop and oven-roasting method produces pears with deeply browned exteriors and great depth of flavor. Peaches and Cherries Poached in Spiced Red Wine
We make an ultrasimple fruit dessert by pairing fresh figs with tangy goat cheese and toasted walnuts. Warm Figs with Goat Cheese and Honey SERVES
For intensely flavorful glazed peaches, we broil the fruit and then reduce the accumulated juice to make a thick syrup. Honey-Glazed Peaches with Hazelnuts SERVES
We simmer dried apricots in a bay- and cardamom-scented sugar syrup to rehydrate them and infuse them with flavor. Turkish Stuffed Apricots with Rose Water
Spiced chicken and a layer of almonds, cinnamon, and sugar give our Moroccan pie its trademark sweet-savory contrast. Chicken B’stilla SERVES 10 to 12 WHY
Sheets of phyllo re-create the texture of the traditional dough typically used in this savory Mediterranean pastry. Pumpkin Borek SERVES 10 to 12 VEG WHY
Store-bought phyllo dough makes an easy and crisp casing for our savory Greek-inspired hand pies. Fennel, Olive, and Goat Cheese Hand Pies MAKES 15 triangles,
Shaping our canoe-shaped Turkish flatbreads on parchment paper makes them easy to transfer to a baking stone. Turkish Pide with Eggplant and Tomatoes MAKES 6
A combination of whole-wheat flour and bread flour in our hearty pizza crust offers the best balance of flavor and chew. Whole-Wheat Pizza with Feta,
Putting the baking stone near the top of the oven helps our classic pizza develop good browning. Thin-Crust Pizza MAKES two 13-inch pizzas, serving 4