Nepalese cooking combines Indian and Tibetan cuisines, and these classic dumplings illuminate that wonderful marriage. In this filling, Indian garam masala is combined with Sichuan peppercorn, an important spice in Nepal and Tibet. Nepalese momos often feature water buffalo, but lamb pairs exceptionally well with the aromatics. You can opt to substitute ground beef, pork, or dark-meat chicken or turkey. Regardless of the meat, these dumplings are like their Tibetan brethren (page 57), full of flavor and delectable juices. If there are left overs, panfry or deep-fry them the next day. Note that these dumplings are eaten with fork and spoon. Chopsticks are the standard and prevailing utensils in only four Asian nations—China, Japan, Korea, and Vietnam.
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.