Nothing says “Korean dumpling” more than one filled with kimchi, the spicy pickled cabbage that’s essential to the Korean table. Mandu are the Korean version of Chinese jiaozi and Japanese gyōza. The fillings often incorporate firm tofu as a binder and protein substitute—tofu is used in these kimchi mandu. In addition, the ground Korean red chile pepper used for making kimchi turns the filling a pretty orange color, and there’s plenty of garlic pungency to wake up the palate. Though these can be pan fried, deep-fried, and steamed, I love them boiled. The dryish filling gets a boost of succulence from the hot water bath. Purchased or homemade napa cabbage kimchi, especially older (stinkier) kimchi, works extra well. A side of shredded Korean or daikon radish tossed with a little salt and equal parts rice vinegar and sugar is a refreshing accompaniment.
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.