This is an essential, basic, slightly sweet Thai sauce (the Vietnamese nuoc cham is almost identical) used as a dressing for vegetables, noodles, meats, and fish and as a dipping sauce for almost any tidbit of food. Addictive, if you ask me. (Try it with plain grilled shrimp and you’ll see.) Many people make this blazingly hot; my version is much tamer. If you add five, or even ten, small Thai chiles, you won’t be breaking with tradition. See page 500 for information on Asian fish sauces like nam pla, page 185 for a description of dried shrimp.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.