Banana leaf packets of coconut sticky rice are prepared in many parts of Southeast Asia. These spectacular ones from Indonesia are filled with intensely flavored chicken. Among my favorites, they are a fine example of Indonesian cooks’ ability to create foods that are lusty, earthy, and chock-full of complexity. Lemper ayam are a popular snack and can be simply steamed or grilled; during cooking the banana leaf imparts a deep tealike flavor to the rice. For the best, most robust flavor, grind the spices from seed and use the galangal and kaffir (makrut) lime leaf; these latter ingredients are available at Southeast Asian markets and specialty-food stores, as are the candlenuts and banana leaf. Traditional Indonesian cooks use toothpicks to close up the ends of the banana leaf, whereas many modern cooks staple them shut. Serve the packets alone or as an interesting side dish.
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.