At its most basic, jook is soupy rice, perhaps with some salt or soy sauce. Conceptually, this would not appeal to most Americans, and the notion of congee did not appeal to me for many years. Yet when it was first served to me I thought it miraculous—of course it had a few more ingredients—and it turns out to be even better when made at home, where you can cook the rice in stock rather than water. A great part of a Chinese feast, as well as a wonderful breakfast or lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.