In the Viet kitchen, preserved dried meats include not only Chinese sausages and jerky, but also these fine, salty pork shreds, named for their resemblance to cotton fibers. Mixed into a bowl of hot rice (add a pat of butter for richness) or creamy rice soup (page 67), the chewy shreds add savory depth to otherwise plain foods. They also turn up tucked into baguette sandwiches (page 34) or sprinkled atop rice crepe rolls (page 270). You may buy thit ruoc bong in tubs at Viet delis and Chinese markets (called pork sung or pork fu in Chinese), but I prefer to make my own. That way, there is no MSG and I know that quality ingredients were used. Eaten a little at a time, a batch lasts months. Use boneless pork loin that has been trimmed of any pearlescent silver skin and fat; Chinese markets often sell such well-trimmed cuts. Or, you can purchase a boneless center-cut pork loin roast, cut and trim the center portion, and reserve the balance for another use.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.