Used in Chinese, Japanese, and Southeast Asian cooking, chile oil is easy to prepare at home, and it’s infinitely better than store-bought. Its intense heat enlivens many foods, especially dumplings, which benefit when chile oil is part of the dipping sauce or used as a garnish. Some cooks add aromatics, such as ginger, star anise, and Sichuan peppercorns, to the oil, but I like to keep the chile flavor pure. While you may use other cooking oils, such as canola oil, my preference is for the kind of peanut oil often sold at Chinese markets, which is cold pressed and filled with the aroma of roasted peanuts. It is texturally light, has a high smoking point, and offers a wonderful nuttiness that pairs well with the intense chile heat. Lion & Globe peanut oil from Hong Kong is terrific. Use just the infused oil or include the chile flakes for an extra brow-wiping experience.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.