The ideal herb for seasoning this salad is rau ram, which is not impossible to find if a well-stocked Asian store or supermarket is in your area; you can pick up your Thai fish sauce (page 500) while you’re there. The best alternative is a combination of cilantro and mint, which comes pretty close. If you don’t have precooked chicken, just simmer chicken breasts (bone-in are best) in water to cover for 10 to 15 minutes. When the meat is done, pull it from the bone (continue cooking the bones, perhaps with a few vegetables like carrots and onions, to make stock) and chop or shred.
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.