Versatile rice sheets are an integral part of many Asian cuisines; they can be cut into fresh noodles, dried into rice papers or crackers, and used as delicate wrappers for filled treats. Called ho fun in Cantonese, the sheets are nothing but big noodles made from silky batters of mostly rice and water. Many Asian cooks purchase opaque rice sheets, but for the purposes of dumpling making, it is best to prepare them yourself, as this guarantees freshness and a terrific toothsome texture. You need just a few for an abundance of tasty shrimp- or beef-filled rolls like the ones found at dim sum parlors. The sheets can be cooked and filled hours in advance of serving. A quick steaming is all they need right before serving. I have tried soaking and grinding raw rice for this batter but have never been as satisfied with the results as when I use rice flour from Thailand. The flour is both consistent and convenient. Look for it at Asian markets in plastic bags, typically with red lettering. Adding cornstarch and tapioca starch to the batter contributes to the sheets’ resilience and slight translucence. When starting out, make a double batch of batter so you can get plenty of practice.
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.