If your preference is for seafood, substitute this fish filling for the ones given for boiled Pork and Napa Cabbage Water Dumplings (page 31), the pan fried Meat and Chinese Chive Pot Stickers (page 33), or the Steamed Vegetable Dumplings (page 35). Regardless of cooking method, you’ll produce dumplings filled with the elements of classic Chinese steamed fish. For the best results, select the freshest fish possible—it should have a bit of sheen and be devoid of any off odors. Because this dough filling is light in color, I often encase it in jade green dough made with spinach for a pretty presentation (see page 23).
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.