Introduced to Vietnam by the French as salade russe, this salad is a fine example of how Viet cooking blurs culinary and cultural traditions. Home cooks incorporated it into their repertoire, and I grew up treating it as any other Viet vegetable dish. During the summer, my mother served it with roasted chicken that had been marinated in garlic and Maggi Seasoning sauce. While there are many versions of this salad, I prefer combining the three root vegetables with chopped egg and a creamy herb vinaigrette. Use red beets for a beautiful magenta salad, pink or golden beets for a jewel-toned salad. For an interesting barbecue menu, serve the salad with Grilled Lemongrass Pork Riblets (page 145), Grilled Corn with Scallion Oil (page 183), and a lightly dressed green salad.
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.