Certain childhood treats stick with you, and for me these crisp turnovers are a tasty reminder of our life in Saigon. Sister Thien, our cook, and a family friend whom we called Uncle Thu, would make the dough and fill it with this delectable mixture of shrimp, pork, and jicama. Although they were hot right out of the oil, I could barely wait to dive in. My piggishness often led to a burned tongue. These are not easy to find abroad in expatriate Vietnamese enclaves, and I wasn’t able to rediscover the flavor and texture from my youth until I made them myself. For a baked version, substitute this filling for the one in the empanada recipe (page 111). Note that in the central region of Vietnam, bánh quai vac is the name of unrelated rice-or tapioca-based dumplings.
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.