Because this dish has only two ingredients, finding the best shrimp is of utmost importance. In Hong Kong, where only live fish is considered fresh, live shrimp are common. Here you may find them at some fishmongers (especially in Chinese neighborhoods) and even in some Western supermarkets. The wine traditionally used for this dish in the south of China is Mei Kuei Lu Chiew and is quite strong and a little sweet; you can find it at many Chinese markets. Shopping hassles aside, this dish is worth trying. Serve it with an assortment of other Chinese dishes or as a starter.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.