These are the pot stickers popular in Shanghai and many other southern Chinese cities. Panfried until crisp on the bottom and then cooked through by steaming, they have a delicious combination of crunch and chew in the dough and a springy, flavorful center. They are best served hot out of the pan (but beware of their tongue-burning juices!). Gyoza is the Japanese version of this type of dumpling and mandoo the Korean version. They may be filled with pork or have a vegetarian stuffing; usually, their skin is somewhat thinner. You can buy gyoza or mandoo skins at the market or just roll the Chinese skins a little thinner yourself. Dumplings may be filled and dusted with flour and refrigerated, covered, for a couple of hours or frozen for a few days. But they’re really best when cooked right after being filled. Leeks are usually full of sand. The easiest way to clean them in this recipe is to chop them, rinse in a strainer, and shake dry.
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.