Like Moroccan briouat, Tunisian briks use warka, a phyllolike wrapper, to contain a filling. This one is most commonly filled with a whole egg—a spicy sort of poached egg in a thin, crisp shell—rather great. Tuna is a nice complement to the egg filling, but you can do without it. These are best eaten hot, but beware of egg running onto your shirt—which is exactly what happened to me. If you use warka or phyllo, keep it covered with a damp cloth while you work. Egg roll wrappers need no special treatment, but they’re not as thin or crisp.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.