When I was served this dish, of alternating bay leaves and chunks of lamb, the bay leaves were fresh (I was told that the world’s best bay leaves are grown around Smyrna, in Turkey). I couldn’t imagine that dried bay leaves would be much less delicious, and indeed they’re not. Either a rice dish or ordinary crusty bread is fine here, along with a salad like Spicy Carrot Salad (page 191), any of the eggplant salads on pages 191–193, or simply some plain roasted peppers or grilled vegetables. Other cuts of meat you can use here: chunks of boneless pork shoulder (which will need somewhat longer cooking) or beef tenderloin (filet mignon).
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.