The funny thing about gyoza is that I never cooked them—until I moved to America. Back home I always went out for these extremely popular, garlic-infused pan-fried dumplings, which have a special place in the hearts of Japanese. When I arrived in America, gyoza was one of the comfort foods I missed the most, so I started cooking them at home. That’s when I realized how easy it is to prepare perfect gyoza: they simply need a fragrant, juicy, flavor-packed filling; crispy skin on the bottom and silky skin on top; and a spicy dipping sauce. Now my kids and I love to make homemade gyoza together. This recipe is the classic pork-filled version that I grew up with. Keep in mind that you can conveniently freeze uncooked gyoza for up to a month. To prepare, follow the fry-steam technique below with the frozen dumplings—no need to defrost. Just extend the cooking time by 3 minutes. Note: You can also prepare this dish without pork belly. Just substitute more ground pork (1 pound total). But I love using pork belly here because it adds so much flavor and richness to the gyoza.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.