The underrated kitchen tool does the heavy lifting in these set-and-forget meals – perfect for nourishing, family-friendly dinners.

The underrated kitchen tool does the heavy lifting in these set-and-forget meals – perfect for nourishing, family-friendly dinners.

Middle Eastern cuisine offers countless culinary treasures, but few dishes rival the comforting appeal of shakshuka. Eggs gently baked in a fragrant tomato sauce, enriched with onions, garlic, spices, fresh herbs and feta cheese create a meal that works equally well as a hearty breakfast, a leisurely brunch or even a satisfying hangover cure. Shakshuka also welcomes creativity, making it a perfect way to use leftover vegetables, cooked meat or ingredients already sitting in your refrigerator. Ingredients for a Classic Shakshuka 1 red onion, diced 30 ml olive oil 2 garlic cloves, minced 1/2 red bell pepper, diced 400 g canned chopped tomatoes 20 g tomato paste 4 eggs 60 g feta cheese 15 g fresh cilantro 1 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp dried oregano Salt, to taste Chili flakes, to taste Pita bread or rustic bread, for serving How to Prepare the Tomato Base Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced onion and cook until soft and lightly golden. Red onion works particularly well thanks to its natural sweetness, but white onion or shallots make excellent alternatives. Add the cumin, smoked paprika and oregano to the pan. Stir continuously for about a minute, allowing the spices to release their aroma into the oil.

The technology behind this strawberry puff pastry tart is based on a two-stage baking process for yeast-free puff pastry and the stabilization of a butter-and-egg cream filling. The acidity of the berries balances the richness of the base, while lemon zest and almonds create a complex flavor profile. The dessert requires complete cooling before serving. Preparing the Base and Managing the Baking Temperature Working with puff pastry requires careful temperature control. Frozen pastry should thaw until pliable but must not become too warm, otherwise the fat layers will blend with the flour and the pastry will lose its flaky structure. Roll the pastry to a thickness of 3 mm, which provides the optimal support for the relatively heavy berry filling. Pre-baking the crust at 180°C creates a firm framework that prevents the pastry from becoming soggy from the strawberry juices.

Beef ribs reward patience. Unlike tender cuts that cook quickly, ribs contain a significant amount of connective tissue that requires time and careful temperature control to break down. With the right marinade and a slow-roasting method, the meat becomes incredibly tender while retaining its natural juices. The result is rich, flavorful beef that falls off the bone and develops a beautifully caramelized crust. The Secret to Tender Beef Ribs Cooking beef ribs successfully starts with understanding collagen. High heat alone will leave the meat tough and chewy. Instead, a combination of marinating and slow cooking gradually transforms the dense connective tissue into gelatin, creating a succulent texture. The vinegar in the marinade begins to soften the protein structure before cooking even starts. This process helps the meat absorb flavor while making the fibers more tender.

Middle Eastern cuisine offers countless culinary treasures, but few dishes rival the comforting appeal of shakshuka. Eggs gently baked in a fragrant tomato sauce, enriched with onions, garlic, spices, fresh herbs and feta cheese create a meal that works equally well as a hearty breakfast, a leisurely brunch or even a satisfying hangover cure. Shakshuka also welcomes creativity, making it a perfect way to use leftover vegetables, cooked meat or ingredients already sitting in your refrigerator. Ingredients for a Classic Shakshuka 1 red onion, diced 30 ml olive oil 2 garlic cloves, minced 1/2 red bell pepper, diced 400 g canned chopped tomatoes 20 g tomato paste 4 eggs 60 g feta cheese 15 g fresh cilantro 1 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp dried oregano Salt, to taste Chili flakes, to taste Pita bread or rustic bread, for serving How to Prepare the Tomato Base Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced onion and cook until soft and lightly golden. Red onion works particularly well thanks to its natural sweetness, but white onion or shallots make excellent alternatives. Add the cumin, smoked paprika and oregano to the pan. Stir continuously for about a minute, allowing the spices to release their aroma into the oil.

Don’t let childhood memories of mealtime standoffs turn you away from these nutritional powerhouses.

© David Chow for The New York Times

Be the hero of every morning tea or dinner party with this dense, irresistible chocolate creation, complete with zig-zag stripes that show you mean business.

Be the hero of every morning tea or dinner party with this dense, irresistible chocolate creation, complete with zig-zag stripes that show you mean business.