When I first tasted this Shanghai specialty in Vancouver a few years ago, I wondered how it could have escaped me so long. The stupendous filling is remarkably simple, with a mild bite from the raw daikon radish, smokiness from the ham, and richness from the sesame oil. The pastries can be shaped as rounds with an arty spiral pattern of layers or as oblongs with a handsome linear pattern of layers. They are a classic Chinese banquet morsel, but there’s no need to wait for a special occasion. Enjoy them as a snack, accompanied by other dumplings or a clear soup.
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.