In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas of frying meat and vegetables, all blanketed in rice that steams atop the other ...

Store-bought dough brings homemade pizza into the realm of easy weeknight cooking. To simplify prep even further, we took a cue from rectangular focaccia-like Sicilian pizza and Roman pizza al taglio. This recipe from our book “Tuesday Nights Mediterranean,” which features ...

When cooks in Nigeria want long-cooked flavor in minutes, they turn to obe ata. Similar to a Spanish or Italian sofrito, the tomato-red pepper sauce often is made in big batches, then used as the flavor base for soup, cooked down for a dip, mixed with eggs like shakshuka, or ladled over fried ...

Souvlaki translates from the Greek as “skewer,” but a rotating spit and open fire are not necessary to achieve similarly satisfying results. For this easy weeknight version, from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we forgo ...

Satisfying, tasty and quick, a grilled cheese is a weeknight staple for a reason. But we use a couple tricks to spruce it up, taking it from an after-school kids’ treat to a meal an adult would love. First, we don’t shy away from a bit of cooking before assembling the sandwich, as in this ...

In Greek cooking, lemon and whipped eggs are a classic — and essential — combination. It’s called avgolemono, a creamy but tart combination used to thicken sauces and soups, and that gives so many Greek dishes their characteristic tangy richness. The eggs are beaten until frothy while ...