The brassicas are much revered in Chinese cooking, and dealt with elsewhere in this book, but the white cabbage, with its waxy leaves and crisp stalks, makes an excellent candidate for seasoning with the saltier accompaniments. On cold, rather gray days, the sort of day when nothing much happens, I often crave robust, dominating flavors—perhaps in a quest to inject some vigor into the occasion. Strident greens tossed in lip-tingling oyster sauce can be such a dish. In the last four or five years, this has become one of those recipes I use as a “knee-jerk” accompaniment—an alternative to opening a bag of frozen peas. It is excellent with grilled pork chops, though I have also eaten it atop a bowl of steamed rice before now.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.