The rich flavor and consistency of this classic Spanish dish depends on a sherry-based sauce thickened with almonds. Spanish-Style Braised Chicken and Almonds SERVES 8
A smoking-hot skillet does double duty, quickly cooking boneless chicken breasts, then a medley of fresh vegetables. Sautéed Chicken Breasts with Cherry Tomatoes, Zucchini, and
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
Roasting tomatoes on a wire rack with tomato paste and aromatics creates robust flavor for a sauce with briny clams. Spaghetti with Clams and Roasted
Whole-milk yogurt gives this traditional cake tang and richness, and extra-virgin olive oil offers subtle, fruity notes. Olive Oil–Yogurt Cake SERVES 12 WHY THIS RECIPE
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
We use the food processor to grind the almonds and make the batter for our classic almond cake. Almond Cake SERVES 12 WHY THIS RECIPE
Slicing baklava all the way through before baking allows the pastry to soak up more of the flavorful sugar syrup. Baklava MAKES 32 to 40
We roll confectioners’ sugar–coated phyllo around a jammy fig filling for attractive cookies that hold their shape. Fig Phyllo Cookies MAKES about 24 cookies WHY
These traditional Italian cookies get their richness and flavor from slivered almonds, pine nuts, and sugar. Pignoli MAKES about 18 cookies WHY THIS RECIPE WORKS