The ideal herb for seasoning this salad is rau ram, which is not impossible to find if a well-stocked Asian store or supermarket is in your area; you can pick up your Thai fish sauce (page 500) while you’re there. The best alternative is a combination of cilantro and mint, which comes pretty close. If you don’t have precooked chicken, just simmer chicken breasts (bone-in are best) in water to cover for 10 to 15 minutes. When the meat is done, pull it from the bone (continue cooking the bones, perhaps with a few vegetables like carrots and onions, to make stock) and chop or shred.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.