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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.