The Chinese repertoire has many kinds of rolls—savory, sweet, thin, fat, fried, and unfried—and they’re all hard to pass up. The Cantonese fried version is bigger than its Shanghai kin, and it is encased in a large version of a wonton skin. Cantonese spring rolls, also known as egg rolls, have gotten a bad rap in America because they’re often greasy, overly doughy, and bland. However, when made from thin skins and a savory-sweet mixture of fresh vegetables and meat, Cantonese spring rolls reveal their worth as a splendid snack. Resembling gold bars and symbolizing wealth, prosperity, and good fortune, spring rolls are savored during the Lunar New Year, which is called the Spring Festival in Chinese. Cantonese spring rolls often combine pork and shrimp, but I prefer to keep the focus on tasty roast pork, which is best when homemade. Finely chopping and shredding the ingredients is time consuming, but you want the filling to be compact so that it fills out the long shape of the roll. Lighten your workload by making the filling and skins in advance.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.