A Batch of Rice in which the grains remain distinct is called com roi (separated rice), while rice that has been compacted by hand into dense balls or logs is called com nam (pressed rice). Like Japanese onigiri (rice balls), com nam is both shaped and eaten by hand. You simply pick up a piece, press it against a boldly flavored food like Caramelized Minced Pork (page 131), Cotton Pork (page 134), or sesame salt (see Note), and pop the morsel into your mouth. For many Vietnamese of my parents’ generation, com nam is an old-fashioned food that conjures up memories of home, perhaps because it was a creative way for moms to get their kids to eat more rice, the main source of sustenance. As a reminder of such times, my dad regularly prepared com nam and then presliced it for family road trips, picnics, and whenever we wanted a fun alternative to eating rice from a bowl.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.