Made throughout the Balkans, into Russia and Turkey, this is essentially a chopped vegetable—it can be almost anything—combined with a strong version of Tarator (page 600). It can be eaten alone or used as a spread or as a dip for pita. Most people let it sit for a few hours before serving, which allows the garlic to mellow and the flavors to marry. This isn’t a bad idea, but if you’re in a hurry, plunge right in. Other vegetables you can prepare this way: eggplant (roasted or quickly boiled, as in Eggplant Salad with Mustard-Miso Dressing, page 185); red beans, cooked until tender; green beans; spinach or other greens.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.