Whether steamed or baked, buns stuffed with Cantonese char siu pork are among my favorite dim sum. I rarely pass up the opportunity to savor how the spongy, slightly sweet dough complements the savory-sweet, rich meat. For spectacular buns, make this filling with homemade roast pork (page 224); in fact you can prepare a triple batch of filling from a single recipe of roast pork. If you elect to use store-bought pork, wait to salt the filling until after it is done and you can taste it to see what it needs; the meat is often well seasoned already.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.