Stir-fried vegetables are almost as common in Southeast Asia as they are in China, and even the spices are similar. But the addition of dried shrimp and the use of nam pla are dead giveaways that this dish is from Indochina. It’s usually made on the fiery side, so feel free to increase the chiles if you like. Information on fish sauces like nam pla is on page 500. Other vegetables you can prepare this way: Green beans, parboiled broccoli or cauliflower, or a mixture of onions and peppers. All will take a little longer than fast-cooking watercress.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.