Pita is a staple flatbread of casual Middle Eastern cuisine. Sometimes the pita has a pocket, which is opened and filled with delicious ingredients. Sometimes it has no pocket, and is merely folded over to contain the ingredients as best it can. The cooling, refreshing cucumber-laced yogurt sauce, called by many names—tzatziki in Greek, jajik in Armenian, cacik in Turkish, raita in Hindi—soothes the heat of a dish and the heat of the day. Following the Greek theme suggested by the sausage, I call for pita without a pocket. I shape the sausage into small balls and grill the balls, their aroma recalling the enticing, smoky scent that wafts from spinning souvlakis (gyros) you find in marketplaces throughout Greece.
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.