Like the nut and bean preparations on pages 27–28, these savory crisp snacks from Southeast Asia (closely related to the similar recipe from Korea that follows) can be eaten out of hand. Also like them, they’re great with beer. Though unfamiliar to some people, they’re instantly liked by most. (You can buy dried baby anchovies—described on page 25—at most Asian, and some Latin, markets.) In Thailand, they’re sometimes tossed with Fried Peanuts (page 27), a lovely little combo.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.