In classic stir-fries such as this one, beef, a special-occasion meat in Vietnam, is paired with a vegetable that is equally prized and costly. Here, it is cauliflower, traditionally considered a luxury vegetable in Vietnam because it used to be grown only in the cool areas around Dalat. To allow these precious ingredients to shine, they are treated simply with little sauce and only a few other ingredients. Taking a cue from Chinese cooks, I use flank steak for stir-frying. Cut across the grain into small pieces, it cooks up to an inimitable tenderness. To complement the beef, I select cauliflower that tastes sweet, looks dense, and feels heavy for its size.
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.