There are several methods for making Chinese yeast dough, some of which employ starters and leavening, such as lye water and ammonium carbonate. This dough uses ingredients available at regular American supermarkets, and the results match the best I’ve experienced in China. Many Asian cooks employ—to great success—a cakey, snowy-white Cantonese style dough made from low-gluten cake flour or from a quickie flour and baking powder blend. This dough is different; it has more depth, and its loft and resilience comes from combining yeast and baking powder; fast-rising yeast works like a champ. All-purpose flour with a moderate amount of gluten, such as Gold Medal brand widely available at supermarkets, is what I prefer for this dough. Use bleached flour for a slightly lighter and brighter finish.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.