People often ask me what I remember about my life in Vietnam. I always respond that my memory is filled with photographic images of people and places, but because I was only six years old when we fled, I had not yet experienced enough of life to have fuller pictures. However, one of my most vivid memories is of our cook, Older Sister Thien, squatting and fanning the small charcoal brazier on which she grilled corn on the cob. As the corn cooked to a charred chewy sweetness, she brushed on scallion oil made with home-rendered lard. The aroma and taste were heavenly. Here is my updated version with regular cooking oil. With so many varieties of corn available in summertime, you should have no trouble finding the sweetest one for grilling. This is traditionally a snack food, but it is also a wonderful addition to an Eastern or Western barbecue. Parboiling the ears before grilling ensures that the corn is evenly cooked and the grill work is fast.
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.