These terrific shallot slices are like bacon bits—a garnish for when you want to add final rich notes. For them to turn out well, you must first remove all the excess moisture from the fresh shallots. Many Viet cooks skip that step and fry up presliced dehydrated shallot. Sold at Chinese and Vietnamese markets, the time-saving alternative sadly lacks flavor and depth, much like the difference between onion soup made from scratch and a packaged mix. However, they are convenient and inexpensive, which perhaps explains why hành phi are sometimes overused to embellish food. I am a traditionalist when it comes to this garnish. I prepare it the day I need it so that it stays crisp, and I always start with fresh shallots to capture their subtle sweetness. I especially like them sprinkled on bánh cuon (steamed rice crepe rolls, page 270) and xôi bap (sticky rice with hominy, page 247).
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.