Certain childhood treats stick with you, and for me these crisp turnovers are a tasty reminder of our life in Saigon. Sister Thien, our cook, and a family friend whom we called Uncle Thu, would make the dough and fill it with this delectable mixture of shrimp, pork, and jicama. Although they were hot right out of the oil, I could barely wait to dive in. My piggishness often led to a burned tongue. These are not easy to find abroad in expatriate Vietnamese enclaves, and I wasn’t able to rediscover the flavor and texture from my youth until I made them myself. For a baked version, substitute this filling for the one in the empanada recipe (page 111). Note that in the central region of Vietnam, bánh quai vac is the name of unrelated rice-or tapioca-based dumplings.
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.