Baked buns, called guk bau in Cantonese, are a wonderful southern Chinese creation. They can be filled with a whole host of things, including sweet bean pastes and savory preserved pork shreds. Some have a crumbly crust that’s akin to coffee cake topping. My favorite renditions are slightly shiny and sticky from having been brushed with a lightly sweet honey glaze. Whatever the filling inside, whether it is spicy chicken curry, roast pork, vegetables, or bean pastes, you can’t lose. Commercially produced Chinese baked buns are nearly cloying and super soft, whereas these have a delicate flavor and texture resembling that of challah.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.