This dish is popular throughout Southeast Asia (I had it in Vietnam), where firm-fleshed river fish are plentiful. Carp is an excellent choice for freshwater fish, as is wild catfish (I’m not a fan of farmed catfish), but red snapper or sea bass is also good. Lime leaves are not always available; substitute grated lime zest if necessary. See page 500 for information on Thai fish sauce (nam pla). This would be great with Green Papaya Salad (without the shrimp, page 198).
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.