Vietnamese cooking, like Chinese cooking, takes texture seriously. In fact, ingredients such as dried white tree fungus, a highly prized relative of the wood ear, lack flavor but offer interesting texture. Crunchy, resilient, and gelatinous, white tree fungus is expensive when compared with regular mushrooms and most other fungi and is thus saved for special occasions. It looks like crinkly, golden sponges and is sold in boxes or plastic bags at Chinese and Viet markets. It is important to use a good chicken stock in this recipe. Both the mild-flavored fungus and the vegetables need the contrast of a rich backdrop. The resulting soup will remind you of an underwater scene, the florets of white tree fungus suspended like silvery blades of seaweed among the orange carrot slices and bright green snow peas. For extra flair, add hand-shredded poached chicken breast along with the carrot.
This flexible recipe is all you need to bring this iconic ProvenƧal 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 GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor 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.