Though you don’t see Pad Thai all that much in Thailand (I was told there that it was “a Chinese dish” and therefore inauthentic), it has become a standard at American Thai restaurants—and for good reason. The combination of sweet, salty, sour, and spicy in a variety of textures is irresistible. There’s nothing difficult about making Pad Thai at home. Just make sure you’ve portioned out all the ingredients before you start cooking and, especially if you’re entertaining, take care of the first two steps before your guests arrive. Information on Asian fish sauces like nam pla is on page 500.
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.