For this luscious sweet, you need to buy the soft, white vermicelli-like pastry called kadayif by the Turks and knafe by the Lebanese from a Turkish or Lebanese store. In Egypt we called it konafa. I saw this pastry being prepared in a large frying pan in a restaurant in Istanbul, but it is easier to bake it in the oven. It is scrumptious both hot and cold. I even like it days after, when the syrup has soaked and softened the pastry—it keeps well in the refrigerator. You can buy unsalted, shelled pistachios in the same stores as kadayif. In Turkey they use the cream called kaymak (see page 218) but clotted cream is a very good alternative.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.