Bursting with flavor, these northern Chinese dumplings are a specialty of Beijing. Dating as far back as the late Han Dynasty (25 to 220 c.e.), plump boiled morsels such as these are members of the jiaozi family of dumplings, which include pan fried guōtiē (page 33) and steamed zhēngjiao (page 35). Jiaozi are not just for a modest snack or meal, they are a must-have for northern Chinese Lunar New Year celebrations. Their shape resembles gold ingots, harbingers of good fortune. Easy to make for a crowd, shuıjiao (which means “water dumpling”) are especially good hot from the pot and tumbled in a soy-vinegar dipping sauce piked with chile oil. Pork and napa cabbage comprise the classic jiaozi filling, but you can use one of the lamb, beef, vegetable, or fish fillings on the following pages. Or substitute chopped shrimp or reconstituted dried shiitake mushrooms for half of the pork.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.