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
Cinnamon and cloves add unexpected warmth to meaty beef short ribs in our modern Italian ragu. Rigatoni with Warm-Spiced Beef Ragu SERVES 6 WHY THIS
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.
We found that using short-grain Arborio rice gives Greek pudding a silky-smooth texture. Greek Lemon Rice Pudding SERVES 8 WHY THIS RECIPE WORKS Traditional Greek
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
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