Chinese cooks use rice sheets as wrappers for not only shrimp and beef, but also tasty stir-fries like this one. The chicken and vegetable mixture here could be used as a filling for deep-fried spring rolls, but it is also wonderful in this delicate treatment: encased in rice sheets and steamed. The chicken and vegetables are cut into matchsticks to complement the shape of the oll. To cut the chicken, freeze it first for 5 to 10 minutes, slice it, and then stack the slices and slice again into thick matchsticks. Pork tenderloin or beef flank can be substituted for the chicken. For a vegetarian version, replace the chicken with 2/3 cup packed shredded bamboo shoots (boil for 1 minute first to eliminate the tinny flavor) and decrease the cornstarch to 2 teaspoons.
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.