The Cantonese dim sum repertoire would be incomplete without this wonderful contribution from the Chiu Chow, a seafaring people from a region located on the Taiwan Strait. Robustly flavored by briny dried shrimp, this dumpling also tastes light because it’s packed with vegetables, including jicama and shiitake mushrooms, and peanuts. The varied texture of the filling gets rounded out by a touch of pork, though you can use any meat. Because there is lots of chopping involved with the filling, make it a couple days in advance to minimize last-minute pressures. I first enjoyed these nearly twenty years ago in Hong Kong and they instantaneously became one of my favorites. Good renditions were hard to find in the United States, so I began making them myself. Enjoy them alone or with soy sauce and an Asian chile garlic sauce of your choice. If jicama is not available, substitute canned water chestnuts.
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.