You could call this chicken salad Thai-style, but whatever you call it—you’ll see larb, larp, laarb, and other variations on menus—this is a quick, delicious, appetite-rousing starter. Teaming it with any of the more substantial Thai dishes in this book and some rice makes for an impressive meal. (If you need information on nam pla, see page 500.) Most laarb served in this country is made from chicken, and certainly that’s good and easy. But laarb is even more delicious made with pork shoulder or beef tenderloin. In any case, this is one place where you should mince the meat together with the garlic by hand; food-processed meat is just a little too mushy here. The process shouldn’t take more than five minutes, though, so don’t be put off.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.