Delectable scallop dumplings often combine scallop and shrimp, but I prefer a filling that features just scallop. The silky plump flesh gets a boost from rehydrated shreds of dried scallop, the stealth ingredient that gives this dumpling its distinctive savory-briny-sweet edge. Shredded carrot imparts a pinky-orange glow. Dried scallops are sold at Chinese markets in 8-ounce plastic packages in the refrigerated foods section near the dried shrimp, as well as by the ounce. The packaged ones are small, the size of bay scallops. Larger ones, resembling thick checkers pieces, are individually sold by weight because they are pricey; buying two of them, however, is not prohibitively expensive. I mostly purchase little ones, refrigerate them in a zip-top plastic bag, and use a little more than I would otherwise. The instructions here are for shaping big ruffly dumplings like the Chiu Chow dumplings on page 137. If you prefer cute pleated morsels, substitute this filling for the one in the har gow shrimp dumpling recipe (page 135).
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.