Pumpkin is frequently used in Turkey in sweet as well as savory dishes. This is a “cheese” with an unusual, delicious flavor. It is best made the night before and keeps very well for days in the refrigerator. You need the large pumpkins with the sweet orange flesh. They are winter vegetables, but you can now buy them most of the year in Asian and Middle Eastern stores, where they are sold by the slice, weighing between 1 pound and 2 pounds, the seeds and stringy fibers removed. Some greengrocers also sell them by the slice. In Turkey, this dessert is served with the very thick cream call kaymak (see page 218) but clotted cream or mascarpone will do very well. It is very rich, so serve small portions.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.