The highlight of many meals in Chinese restaurants, yet few dishes are easier to prepare at home. Start with a medium-sized firm-fleshed fish—black bass and red snapper are ideal, but grouper or, if you can find it, small striped bass, are also good—preferably with its head on (if the head won’t fit in your steamer, cut it off, along with the tail). Scales must be removed and the fish must be thoroughly cleaned; any fishmonger can do this for you. Serve the fish with white rice and, preferably, a few other Chinese dishes.
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.