When you want a salty-sweet addition to your food, look to these bits of golden radish. The pickle is made using the packaged salted radish, commonly labeled salted or preserved turnip, sold at Chinese and Vietnamese markets (check the dried vegetable aisle). The plastic packages come in different sizes, and the radishes are packed in a variety of forms, from minced to whole. I prefer to start out with chunky thick strips the size of a finger and cut them myself. Don’t be put off by any musty smells emanating from the package. After the contents are rinsed, soaked in water, and seasoned, the off odor disappears and the crisp strips become a wonderful and rather delicate treat. In less than an hour, the radish is ready for eating or long-term storage. I snack on the strips straight from the jar, or serve them with rice or chopped up in bowls of Hanoi Special Rice Noodle Soup (page 217).
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.