Spanakopita is among the best-known Greek dishes in the States, though the leaden, soggy versions you often encounter here are wildly different from the cheese and spinach pies served in Greece. The key to making a light spanakopita is to use a relatively small amount of strongly flavored fillings, butter every layer of phyllo—which helps the pastry stay flaky, light, and crisp—and start with good feta. As always, when working with phyllo dough (page 629), make sure you keep the pieces that you are not working with covered with a damp towel; see Baklava (page 628) for more details.
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.