Most people think of wontons as being fried and in soup broth, but they may also be served like Italian ravioli in a light coating of splendid sauce. Here, the sauce is nutty, spicy chile oil punctuated with fresh garlic and soy sauce. Feel free to dial the heat up or down by varying the amount of chile oil. The full amount is definitely not for the faint of heart. If you have semi refined, cold-pressed peanut oil on hand (the kind employed for making the chile oil on page 216), use it instead of the canola oil for an extra roasty dimension. These wontons make a terrific snack or an elegant, eye-opening starter. If you can, substitute the greens below with 1/4 cup thawed and well-squeezed shepherd’s purse, a mild vegetable that’s sold frozen at Chinese-American markets.
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.