I’m a longtime fan of Jeffrey Alford and Naomi Duguid, cookbook authors who produce glorious books with a journalistic approach to food writing. Their stories and stunning photographs illuminate the culture behind the food of such places as Southeast Asia and lesser-known parts of China. They’re also great fun to talk to, and when I interviewed them about their ways with fried rice (which they often make for themselves at home when one or the other is traveling), they insisted that for my own eating pleasure I make sure to always have nam pla prik in my refrigerator. This Thai condiment is simply fish sauce and chiles, which sounds like an almost lethally pungent combination, but when you make it, something magical happens. Each ingredient tames the other one, an effect that increases the longer the sauce sits in the refrigerator. This recipe is designed to use leftover rice, such as the stuff that comes in spades with Chinese takeout orders. Fresh rice doesn’t work as well because it sticks. If you don’t have a wok, you can use a nonstick skillet for this recipe, but it will take longer and won’t be as much fun.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.