This recipe is my re-creation of a dish prepared by Le Thang, the chef and owner of the now-defunct Dong Ba restaurant in Little Saigon in Westminster, California. The modest eatery, named after the famous outdoor market in Hue, showcased the rustic dishes of central Vietnam, and although the mì Quang noodle soup and bánh bèo chén (rice pancakes steamed in small bowls) were superb, the minced pork was my favorite. Conceptually, this dish is similar to the recipe for Caramelized Minced Pork (page 131), but it takes on a distinctive central Vietnamese character from the bold use of lemongrass, chile, garlic, and shrimp sauce. Indeed, the generous amount of lemongrass acts as more of a main ingredient than a seasoning, while the chopped shrimp, roasted peanuts, and toasted sesame seeds add layers of flavor and texture. The result is salty, sweet, spicy, rich, and dangerously addictive. Enjoy this dish with plenty of rice, adding some cucumber to each bite for a cool and crunchy contrast.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.