Anyone who has tried to cook Chinese fried rice knows how challenging it can be to do it well. While the Vietnamese repertoire has a number of fried rice dishes, it also includes an easier alternative called com tron, freshly cooked rice tossed with a handful of ingredients. In this recipe, you can use whatever meats or seafood you have on hand, such as Char Siu Pork (page 142), any Vietnamese sausage (see chapter 6), roast chicken, grilled pork, or shrimp, along with bell pepper, egg strips, and scallion to create a beautiful mixture of colors, shapes, and textures.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.