This stew is so popular that practically every Viet cook has his or her own version. I have read recipes that call for curry powder, annatto seeds, tomato paste, and beer. But this is how my mother learned to make bò kho decades ago. Although in Vietnam it is traditionally eaten for breakfast, here in the States it has become lunch or dinner fare in the Vietnamese American community. It may be served in shallow bowls with warm French bread for sopping up the flavorful sauce, or it may be spooned over rice or wide rice noodles (bánh pho). The addition of chopped Vietnamese coriander or Thai basil leaves is something that my parents picked up when we lived in Saigon. Also, despite the name, this is not a kho dish. Here, kho means “to simmer” or “to stew.” No caramel sauce is involved. Traditionalists like to use the boneless beef shank sold at Chinese and Viet markets for this dish, which they cook for hours to yield a chewy-tender result. Once in the States, my family switched to beef chuck, which is flavorful, suited to long cooking, and more readily available.
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.