Squab is the best bird for this—in fact it’s one of the best eating birds there is—but it’s expensive and not easy to come by. If you use quail instead, you’ll need eight birds (one is not enough for even a light eater). If you use Cornish game hens, you’ll need only two. Note the simple finishing “sauce” of salt and pepper mixed together. In Vietnam, this is more common than salt alone. See page 500 for information on fish sauces like nam pla and nuoc mam.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.