There are several methods for making Chinese yeast dough, some of which employ starters and leavening, such as lye water and ammonium carbonate. This dough uses ingredients available at regular American supermarkets, and the results match the best I’ve experienced in China. Many Asian cooks employ—to great success—a cakey, snowy-white Cantonese style dough made from low-gluten cake flour or from a quickie flour and baking powder blend. This dough is different; it has more depth, and its loft and resilience comes from combining yeast and baking powder; fast-rising yeast works like a champ. All-purpose flour with a moderate amount of gluten, such as Gold Medal brand widely available at supermarkets, is what I prefer for this dough. Use bleached flour for a slightly lighter and brighter finish.
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.