You can often spot these crystalline, dome-shaped dumplings from a far because of their contents: emerald green Chinese chives. The garlicky, flat-leaf green is a workhorse ingredient in Chinese dumpling making that commonly plays a supporting role. Here the chives are the star, flavored by a bit of shrimp in regular and dried form to punch things up a bit. Chinese chive dumplings (called gow choy gow in Cantonese) can be served steamed or panfried to a delicate crispness, my preferred option. They do not freeze well, but I’ve never had a problem gobbling them up quickly.
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.