The notion of canned sardines in pastry may seem distasteful, but millions of Southeast Asians consider karipap sardin to be delightful soul food. Any fishy intensity is mitigated by a simple combination of supporting ingredients, including ketchup, lime, and fresh chile. Chopped hard-cooked egg adds richness to this quintessential curry puff filling. For small cans of sardines (5 1/2 ounces, which is about the size of a regular can of tomato paste), head to a Chinese, Southeast Asian, or Latino market. Many Asian cooks prefer Ligo brand. Canned sardines sold at supermarkets come in larger portions, so just use part of the can. This filling is also good on toast.
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.