Certain childhood treats stick with you, and for me these crisp turnovers are a tasty reminder of our life in Saigon. Sister Thien, our cook, and a family friend whom we called Uncle Thu, would make the dough and fill it with this delectable mixture of shrimp, pork, and jicama. Although they were hot right out of the oil, I could barely wait to dive in. My piggishness often led to a burned tongue. These are not easy to find abroad in expatriate Vietnamese enclaves, and I wasn’t able to rediscover the flavor and texture from my youth until I made them myself. For a baked version, substitute this filling for the one in the empanada recipe (page 111). Note that in the central region of Vietnam, bánh quai vac is the name of unrelated rice-or tapioca-based dumplings.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.