Heavily influenced by the cuisine and culture of the Middle Kingdom, Viet cooks prepare many classic Chinese sweets, including these cookies. Although Chinese almond cookies are available at Asian bakeries and markets, I prefer to make them myself to ensure that they are full of real almond flavor. The cookies are slightly crispy at the edges and tender in the middle, and have a nice rich color from the glaze. I often make a double batch of this dough and freeze the extra, along with some whole blanched almonds, so that I can simply thaw the dough and bake it up when I crave the cookies.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.