This is a mainstay of Turkish kebab houses, where it is often dramatically served in a dish with a dome-shaped copper lid, the type that was once used at the sultan’s palace. I serve it in a large, round, clay dish, which can be warmed in the oven. This is a multilayered extravaganza. There is toasted pita bread at the bottom with tomato sauce poured over. This is topped with yogurt and sprinkled with fried pine nuts. Grilled ground meat kebabs or shish kebab (see above), or both, are laid on top. It requires organization and must be assembled at the last minute as the pita should remain a little crisp. The tomato sauce and meat should be very hot while the yogurt should be at room temperature.
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.
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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.