Many Asian cooks have incorporated Chinese spring rolls into their repertoires, but those of Filipino descent have embraced the rolls with the most zeal and flair. Derived from lūnpiá, a term from the Fujian (Hokkien) Chinese dialect, lumpia are one of the quintessential foods of the Philippines. In fact, I’ve seldom been to a Filipino celebration where there isn’t a platter of crisp lumpia, whether it be large ones like these or the diminutive finger-size lumpia Shanghai, which is obviously named after its Chinese parent. Banana-filled lumpia is a deliciously popular sweet snack called turon (page 194). Unfried lumpia sariwa are made by rolling up a lettuce leaf and filling of vegetables and meat in a spring roll skin. Fillings for fried lumpia vary from cook to cook, but they often have trademark Filipino touches, such as lots of fried garlic and onion. Simply seasoned, the meat (pork, chicken, or beef), shrimp, and vegetable mixture is precooked but not bound by cornstarch. Thinly sliced green beans are particularly pretty in the rolls and a touch of patis (fish sauce) adds another Filipino note. Vinegar is a favorite seasoning in the Philippines, so it’s apropos to dip the finished rolls in a tangy soy and garlic sauce. But if you’d like extra tropical flair, dunk the rolls in the Sweet and Sour Sauce on page 217 made with pineapple juice, ginger, and chile.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.