I first had this appetizer as street food, near a market in Bangkok. The combination of raw ingredients normally used as flavoring agents for cooked dishes was intriguing and refreshing. The betel leaf used to hold everything together gave an additional bite to the dish. Betel leaves are impossible to find here, but the dish remains delicious with spinach leaves or even lettuce. If you’re not familiar with Thai fish sauce (nam pla), see page 500. You put it all together at the table, so it’s kind of fun. Serve this as the start to any meal featuring other food from Southeast Asia.
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.