In the Vietnamese Kitchen, papaya is more than just a sweet fruit. The mild, firm flesh of an unripened green papaya is treated like a vegetable. Green papaya may be pickled, added to soup, or featured in salads like this one. Here, crunchy, light jade papaya shreds are flecked with chopped herbs and bits of shrimp and pork and tossed with a dressing of lime juice, fish sauce, and garlic. Look for green papayas at Vietnamese or Thai markets, Chinese markets with a Southeast Asian clientele, or Latin grocery stores. A bit of yellowing on the skin is fine, but make sure the flesh is neither soft nor mushy. Whole fruits will keep in the refrigerator for about a week.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.