When riêu is brought to the table, expect a full-bodied soup laced with rich-tasting seafood and tangy tomato. Viet cooks prepare a fish riêu like this one as an everyday canh, or the more extravagant crab and shrimp riêu noodle soup (page 215) for a special occasion. Carp is the fish typically used in this soup, but since it is not commonly available at regular markets, my family switched to salmon, which has the fattiness to pair perfectly with the tomato, dill, and garlic of a classic riêu. We used salmon steaks for years because the bones and skin enriched the broth. But steaks can be difficult to handle during cooking and later on in the bowl, so I now use salmon fillet. In the classic northern Vietnamese tradition, the fish is seared first to firm its flesh. The searing not only helps the fish hold its shape, but also provides a nice textural contrast in the finished soup.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.