Confort

This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt) The creamy yogurt base keeps close to the original, while the ground beef is hard-seared on one side like a scallop for a crisp texture Walnuts and raisins, traditionally toppings for mast-o-khiar, get toasted in the beef fat, adding crunch and sweetness to balance the savory meat and tangy yogurt.

The well-known combo spans cultures and cuisines, and is our favorite way to get dinner on the table. These 15 recipes showcase just some of what the ingredient duo has to offer.

In Japanese, “yamitsuki” means addictive — a precise description of this seemingly humble side dish of cabbage, gently torn and simply anointed with sesame oil and seeds, garlic, black pepper and a fingerprint’s worth of salt So few ingredients, so little time required, and you can’t stop eating it Often served at izakayas, the Japanese equivalent of pubs, the cabbage is especially good for refreshing the palate and easing the stomach between bites of richer, fattier foods

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together

A sheet pan takes the concept of a one-pot meal and flips it onto a pan. It saves time, makes clean-up easier, and doesn’t require expensive equipment or fancy ingredients. Just start with your protein of choice, then add vegetables, fat and flavorings, and roast at high heat until everything is golden brown. Here’s how.

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon Use a good wine here, something simple but drinkable It makes all the difference in the finished dish

Cooking is not always about simplicity and ease Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve There is no greater one than cassoulet

From updated classics to notes taken from grandma, these our the recipes from our newsletter that got your attention this year.

What, you don’t know what’s for dinner either? I pick this. The sauce is so nuanced and delicious, it’s hard to believe how short the ingredient list is.

This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire

The key to achieving the signature sweet-smoky-salty flavor of Indonesian stir-fried noodles is to let the noodles cook, undisturbed, over high heat until you see small wisps of smoke Javanese sweet soy sauce, also known as kecap manis, can be very sweet, so giving it a good cook will bring just enough of a bitter edge to its sweetness If you’re making this dish for a crowd, don’t prepare more than two servings at a time, otherwise the noodles will crowd the pan and not brown properly, and you won’t get that smoky wok hei flavor

This luxurious take on baked mac and cheese is our go-to make-ahead meal in the fall.

This superb style of fried chicken, found in southeastern Indiana, relies on heavy use of black pepper. My version stays true to the fried chicken at Wagner’s Village Inn, a bar and restaurant in Oldenburg, Indiana, where the cooks use the old-school method of skillet-frying in lard.

In the long line of elaborate potato recipes like pommes dauphine, hasselback gratin and Jannsson’s temptation, the pavé feels uniquely party-worthy While typically found on restaurant menus, it’s perfectly doable at home, with a little patience and effort (in the way of peeling and slicing five pounds of potatoes, but a mandoline makes it easy work) Prepare and chill the terrine in advance so you can simply sear the pieces when ready to serve

One of our family’s favorite dishes growing up was the delicious mashed potato recipe Mom would prepare to accompany her roast pork loin, roasted chicken, and, on Thanksgiving, her big roasted turkey Her secrets Idaho potatoes, peeled and boiled until fork-tender

Perfectly poppable and cheesy inside and out, these two-bite snacks can shift from a dream to reality — and feed a crowd — in well under an hour The early American grilled cheese sandwich was perhaps first called a cheese dream in Marion Harris Neil’s 1916 cookbook, “Salad, Sandwiches and Chafing Dish Recipes.” Here, this appetizer cousin borrows the original name, but instead of being toasted only in butter, these small snacks are slathered in a spreadable mixture of sharp Cheddar, softened butter, Worcestershire sauce and garlic and mustard powders An egg binds everything together, and the end results are slightly crispy, golden-brown squares that are perfect as is, or they can be dipped in marinara or a comforting bowl of tomato soup.

Panang curry is a staple of Malaysian and Thai cuisine, renowned for its ultra-rich, nutty sauce and well-balanced sweetness from coconut cream and panang curry paste. While it's traditionally made with beef, this plant-based version swaps in winter squash, such as kabocha, transforming the dish into a comforting autumn meal or side dish.

The caramel sauce does double duty in this warm, comforting crisp First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking

Making homemade dinner rolls sounds a lot more intimidating than it actually is, and with this straightforward back-pocket recipe you may find yourself baking them often.

This spicy, savory snack, also known as Alabama fire crackers or comeback crackers, is of unclear origin but beloved in the South Though fire crackers are traditionally prepared using saltines, oyster crackers are also common — and the choice here because they’re fun to devour by the handful Classic fire crackers are marinated with store-bought ranch seasoning and red pepper flakes then baked until crisp and golden

This juicy, crispy, vaguely-tastes-like-Thanksgiving fried chicken makes an exciting stand-in for the usual turkey The recipe takes every step to maximize moisture and flavor, so no dry poultry arrives at your table, holiday or otherwise: Start with bone-in, skin-on chicken legs, submerge the pieces in a brine for at least 24 hours, fry low and slow to allow all the fat and connective tissue to render and finally, shower over a boxed stuffing-inspired seasoning As an optional touch, dredge the chicken pieces in Italian 00 flour instead of all-purpose — its ultra-fine texture makes the crust simultaneously extra crispy and less greasy.

Esquites are a Mexican antojito, or snack, sold in local markets and by street vendors across Mexico and the United States Corn is typically cooked with an herb called epazote, onion and chiles and is served in cups or corn husks and topped with mayonnaise, dried chiles, queso and lime Here, esquites amps up the corn flavor of a southern-style cornbread stuffing

Bhel puri — a type of chaat made with puffed rice, chutneys and various toppings — is the ultimate entertaining dish, whether you are hosting or bringing a dish to a potluck Most of it can be prepared in advance, leaving mostly the assembly which allows you to really put on a show for your guests You can make a good chaat with store-bought chutneys and bhel mix

Make Hokkaido style milk bread rolls with this simple recipe. These milk bread rolls are super soft, airy, moist, and slightly sweet. They’re very easy to put together and hold up well when made ahead. They’re perfect for your holiday dinner party and simple enough to make as an everyday recipe.

There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy But most people are delighted by any homemade macaroni and cheese It is light years ahead of the boxed versions

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: “Bolognese.” Ms Hazan had a few recipes for the classic sauce, and they are all outstanding

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: “Bolognese.” Ms Hazan had a few recipes for the classic sauce, and they are all outstanding