Eggplants are prepared in many ways by Viet cooks, but my two favorites are deep-fried, as in this recipe, and grilled or roasted until smoky and soft , as in Grilled Eggplant with Seared Scallion (page 184). Here, I coat thickish eggplant slices with a thin batter, which yields deep-fried pieces with a moist interior and a delicate crust that remains crisp well after frying. For the best results, use slender, firm, blemish-free Chinese, Italian, or Japanese eggplants. They have an appealing meatiness and fry better than large globe eggplants.
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.