Chard leaves turn rich and tender when cooked; here, the mild stems provide a vivid topping. To ensure that the phyllo dough does not become dry and brittle, thaw it completely in the refrigerator; keep it covered with a towel as you work.
This savory-sweet Moroccan pie is traditionally made with chicken or pigeon, but we chose turkey instead. Here it's cooked with fragrant ginger, saffron and turmeric before being wrapped in phyllo dough alongside sweetened almonds and eggs whisked with cilantro and parsley.
When you have a box of store-bought (or homemade!) puff pastry dough in the freezer, you’ve got the makings of dozens of crowd-pleasing appetizers at the ready, including tarts, turnovers, baked Brie, cheese straws, pigs in a blanket, and more.
Making puff pastry takes a certain amount of skill and practice. For the best results, weigh the ingredients accurately. Be sure to allow the pastry enough time to rest and chill between rollings. If you want a less rich pastry, you can substitute water for all or half of the heavy cream.
Salmon coulibiac, a combination of Russian ingredients and French techniques, was perhaps the epitome of imperial Russian cuisine. It can be a daunting task for even the most experienced cook, but our version can be made in a short time and is every bit as delicious as the classic.