Roz bil shaghrieh is the everyday rice that accompanies stews, stuffed vegetables, and grills in Lebanon. People also eat it by itself with yogurt poured over. The short-grain rice from Egypt is the traditional rice used, but today basmati is preferred. Middle Eastern stores sell Italian “cut” vermicelli called filini and similar Turkish Şehriye, but otherwise you can buy vermicelli nests and break them in your hands into small 3/4-inch pieces.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.