Giò lua is the most widely eaten of all the Vietnamese charcuterie. A kind of Vietnamese mortadella, the smooth, light-colored sausage is sliced and tucked into baguette sandwiches (page 34), eaten with regular or sticky rice, or presented as part of a charcuterie assortment with pickled vegetables. Cut into matchsticks, it is used as a garnish for bún thang, a popular Hanoi noodle soup (page 217). Although giò lua is stocked in the refrigerated food aisle of nearly every Vietnamese deli and market, I make mine at home. It’s easy. All you need is some meat paste, which may be freshly made or thawed, a piece of banana leaf, and some foil. You shape the paste into a log, wrap it in the foil and then in the leaf, and then boil it. The finished sausage will keep for up to a week in the refrigerator, but it is at its best soon after cooking, when the flavor of the banana leaf still lingers on the meat.
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.