Hong Kong is a truly eye-popping place for a food lover. The dai pai dong (food stalls) around Stanley Street on Hong Kong Island are full of noodle shops, fishmongers, live chickens, and a dazzling display of the strangest produce I have ever seen. The whole place smells like ginger and fresh coriander—I had a blast. When I got back to New York I was playing around with some of the flavors that I had experienced and came up with these crab cakes. Although crab cakes are not exactly Chinese, the flavors are pure Hong Kong. These crab cakes can easily be prepared ahead of time. Serve with Perfect Steamed Jasmine Rice (page 240).
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.