Like curry, za'atar is a spice blend that varies from cook to cook in the Middle East, its birthplace. My father was Assyrian, so I've always enjoyed the flavors of the region (though the closest I've yet traveled is Turkey). This is my interpretation, and it reflects my priorities: my favorite part of za'atar is the tart sumac, so it's particularly heavy in my version. And while some cooks grind their spices together, I like to leave the sesame seeds whole. You can find sumac in Middle Eastern groceries and from online sources such as Penzeys and Kalustyan's. For a perfect, quick snack, combine with olive oil and brush on pita.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.