Soft and chewy sticky rice dumplings have a nuanced natural sweetness that is savored by fans of East and Southeast Asian cuisines. As the recipes in this book show, they lend themselves to many occasions, cooking techniques, and fillings. Regardless of type, sticky rice dumplings never fail to please. Old-fashioned cooks pound just-cooked sticky rice to create their dough. Modern cooks like me reach for convenient glutinous (sweet) rice flour for our favorite sticky rice dumplings. Preparations involving poaching the dumplings and serving them in broth (like a sweet soup) are common in Asia. I grew up with this classic Vietnamese rendition, not realizing that fried shallots contributed to their richness until my mother revealed it to me one day. The intersection between sweet and savory contributes to these dumplings’ allure.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.