Many Middle Eastern dishes call for yogurt as a cooking liquid or sauce which needs to be cooked—boiled or simmered—rather than just heated. Salted goat’s milk yogurt, which was used in similar recipes in olden times, can be cooked without curdling, which explains why medieval recipes do not give any indication of ways of preventing yogurt from curdling. Cooking, however, causes yogurt made with cow’s milk to curdle, and stabilizers such as cornstarch or egg white are required to prevent this.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.