Pureeing pieces of bread with toasted walnuts and broth ensures a lush and creamy Turkish sauce for chicken. Chicken in Turkish Walnut Sauce SERVES 4
To make sure each type of seafood in our “fruit of the sea” pasta is perfectly cooked, we add them to the pot in stages.
Toasted polenta delivers deep corn flavor to this rustic upside-down cake featuring sweet, caramelized oranges. Orange Polenta Cake SERVES 12 WHY THIS RECIPE WORKS A
Mashing sugar with fresh mint before stirring it into the fruit gives our salad balanced, complex flavor. Melon, Plums, and Cherries with Mint and Vanilla
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
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,
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,
For focaccia that is rich but light, we bake it in olive oil–coated cake pans and poke the dough with a fork before baking. Rosemary
A spiced onion jam contrasts nicely with earthy mushrooms in our vegetarian take on this Palestinian flatbread. Mushroom Musakhan MAKES two 15 by 8-inch flatbreads,
A well-hydrated dough and a preheated baking stone ensure that our pita has a hollow interior perfect for stuffing. Pita Bread MAKES eight 8-inch pitas