These are the most prestigious and popular kibbeh. The preparation requires skill and application. The art lies in making the outer shells as long (at least that is what we thought in Egypt, for I know now that the Lebanese prefer a small, oval, stocky shape) and as thin as possible. The crisp, light, tasty shells should crack to divulge a juicy, aromatic meat filling. Serve hot or cold with tahina cream salad (page 67), baba ghanouj (page 65), and other salads.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.