Introduced to Vietnam by the French as salade russe, this salad is a fine example of how Viet cooking blurs culinary and cultural traditions. Home cooks incorporated it into their repertoire, and I grew up treating it as any other Viet vegetable dish. During the summer, my mother served it with roasted chicken that had been marinated in garlic and Maggi Seasoning sauce. While there are many versions of this salad, I prefer combining the three root vegetables with chopped egg and a creamy herb vinaigrette. Use red beets for a beautiful magenta salad, pink or golden beets for a jewel-toned salad. For an interesting barbecue menu, serve the salad with Grilled Lemongrass Pork Riblets (page 145), Grilled Corn with Scallion Oil (page 183), and a lightly dressed green salad.
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.