Viet cooks prepare this chao in several ways, and I prefer the easy northern approach of sauteing seasoned chicken and adding it to the hot soup. Traditionally, a chicken would be boned, its carcass cooked with the rice to make the soup, and the boneless meat sauteed and added later on. This old-fashioned approach saves fuel costs and time, but the residue from the bones ends up suspended in the soup. I prefer to use stock, either homemade or a blend of purchased broth and water. The final sprinkle of chopped Vietnamese coriander (rau ram) and sliced scallion adds contrasting color and flavor.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.