Meat and vegetable dumplings such as these are a standard offering at Korean dumpling and noodle shops. A favorite way to enjoy them is poached in broth for a warming mandu guk soup (page 49), but they are equally fabulous when fried. However, don’t expect the standard Chinese pot sticker. Korean cooks like to panfry at least two sides of their dumplings for a greater amount of crispy-chewy goodness. When made with extra chewy dough comprised of wheat and sweet rice flour, the dumplings are even tastier. Gun mandu may also be quickly deep-fried in 1 1/4 inches of oil heated to 350°F for 2 to 3 minutes total; the resulting pebbled golden skin is a delightful reminder of American frozen egg roll snacks.
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.