Souvlaki (Greek-style kebabs) is our kind of food. Marinated meat and vegetables are grilled on a skewer. The skewers can be assembled in minutes, and the flavors are light, fresh, and satisfying. You can make souvlaki with any kind of meat, but we love the flavor of marinated lamb best. Grilled peppers and onions prove to be wonderful partners here, especially when they are served in warm pita bread with a generous dollop of mint-flavored yogurt sauce.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.