These open-faced dumplings are a requisite part of the Cantonese dim sum repertoire. In contrast to their dainty size and frilly edge, shāomai (siu mai in Cantonese) are packed with a pork filling that’s typically punctuated by earthy mushrooms and crunchy water chestnuts. The dumplings here are made from thin wonton skins that have been cut into circles. Don’t confuse them with the Jiangnan version from the area between Shanghai and Nanjing, which is made from hot-water dough wrappers and filled with a sticky rice mixture. Both go by the name shāomai, which literally means “cook and sell,” reflecting their perennial popularity. Feel free to add chopped raw shrimp to the filling (cut back on the vegetables) for variety. Any of the wonton fillings can be used, too; but do remember to double the pork and shrimp filling on page 41 or quadruple the shrimp filling on page 70, adding a beaten egg white in each case to insure a smoother texture. The shape of siu mai enables them to hold a lot more filling than other dumplings of the same size.
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.