Soup marks the beginning of many Asian meals, and a little bowl of delicate wontons floating in fragrant broth is a fine way to kick things off. The clean flavors prepare the palate for anything that may follow. Shrimp-laden dumplings star in this simple recipe, but you may want to adorn the finished soup with some blanched leafy greens, such as spinach, bok choy, or watercress, and perhaps even slices of roasted Cantonese Char Siu Pork (page 224). Instead of the shrimp filling, you can use a half batch of the pork and shrimp filling for the Fried Wontons on page 69.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.