Tofu is often, perhaps even usually, eaten as part of a vegetarian meal, but it’s also delicious when paired with shrimp or pork. This dish has some of the flavors and textures of Tod Mun (page 83), but the tofu adds a smooth texture and subtle flavor. For information on fish sauces like nam pla, see page 500. Serve this as an appetizer or as one of the centerpieces of a larger Asian meal. Use all shrimp if you like or substitute other meat for the pork.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.