Lovely to look at, these rosy shallots are also wonderful to eat. Their delightful tanginess and mild bite cut the richness of foods like beef or pork kho and Viet sausages, headcheese, or pâté. They are also good in a Western salad or sandwich. Tipplers might even try a few in a gin on the rocks. These shallots are a must for Tet celebrations. In fact, there is a traditional Tet couplet that includes dua hânh as one of the required foods for the holiday. My family doesn’t wait for the Lunar New Year to eat them, however. My mom and I make them year-round, using this recipe from my late aunt, Bac Dao. A widow most of her life, she often prepared large batches of various foods and divided them up among her family and friends. These shallots were usually among her gifts. Use small shallots (sold at Asian markets in red plastic net bags, each weighing about a pound) that are firm and without sprouts or mold. If shallots aren’t available, substitute red pearl onions (sold at most supermarkets).
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.