Unlike the other salads in this chapter, this one uses vinegar in the dressing, rather than lime juice, for its tart edge. Raw cabbage and vinegar are great partners here, just as they are in any coleslaw. Using a mortar to make the dressing is important, as it allows the garlic and chile to bloom. First, pound the garlic and chile. When they have broken up, switch to a circular motion, using the pestle to mash the mixture against the curved walls of the mortar, an action Vietnamese cooks refer to as smearing (quet) food. A richly hued orange-red paste emerges that has a perfume and flavor that cannot be achieved with a machine or hand chopping.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.