When Vietnamese cooks stuff fowl for roasting, the dressing is often made with sticky rice. These preparations, which bridge Vietnamese and French culinary traditions, commonly include lotus seeds, too. My family prefers the flavor of chestnuts, however, which we simmer in chicken stock, butter, and cilantro. The presence of shiitake mushrooms and Cognac in this recipe illustrates yet another marriage of East and West. This dressing is good with roast turkey, chicken, game hens, and goose. While you may stuff the birds, I find baking the dressing separately is easier, plus the grains on the bottom form a tasty crust. Shelling and peeling chestnuts is time-consuming, but this recipe doesn’t require many of them. For guidance on buying and peeling the nuts, see the accompanying Note.
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.