The Chinese repertoire has many kinds of rolls—savory, sweet, thin, fat, fried, and unfried—and they’re all hard to pass up. The Cantonese fried version is bigger than its Shanghai kin, and it is encased in a large version of a wonton skin. Cantonese spring rolls, also known as egg rolls, have gotten a bad rap in America because they’re often greasy, overly doughy, and bland. However, when made from thin skins and a savory-sweet mixture of fresh vegetables and meat, Cantonese spring rolls reveal their worth as a splendid snack. Resembling gold bars and symbolizing wealth, prosperity, and good fortune, spring rolls are savored during the Lunar New Year, which is called the Spring Festival in Chinese. Cantonese spring rolls often combine pork and shrimp, but I prefer to keep the focus on tasty roast pork, which is best when homemade. Finely chopping and shredding the ingredients is time consuming, but you want the filling to be compact so that it fills out the long shape of the roll. Lighten your workload by making the filling and skins in advance.
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.