This is a scrumptious home-style Greek dessert that you won’t find in many restaurants. Galaktaboureko, which might be easier to prepare than pronounce, is made by baking semolina custard in a crispy phyllo package and then drizzling it with sweet syrup. The syrup is traditionally made with sugar and water, but I couldn’t resist the urge to infuse it with a little lemon and cinnamon.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.