One way to imbue canh with flavor is to include lots of vegetables. This recipe, along with Opo Squash Soup (page 60) and Chicken Dumpling and Chrysanthemum Leaf Soup (page 61), amply illustrates this technique. Here, the broth is further enriched with the addition of dried shrimp, which contribute both brininess and color. When I want a more special presentation, I cut the shrimp in half horizontally to yield two symmetrical halves. Once in the hot soup, the halves curl into beautiful spirals. This light soup is a great addition to nearly any Viet meal.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.