One way to imbue canh with flavor is to include lots of vegetables. This recipe, along with Opo Squash Soup (page 60) and Chicken Dumpling and Chrysanthemum Leaf Soup (page 61), amply illustrates this technique. Here, the broth is further enriched with the addition of dried shrimp, which contribute both brininess and color. When I want a more special presentation, I cut the shrimp in half horizontally to yield two symmetrical halves. Once in the hot soup, the halves curl into beautiful spirals. This light soup is a great addition to nearly any Viet meal.
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.