The notion of canned sardines in pastry may seem distasteful, but millions of Southeast Asians consider karipap sardin to be delightful soul food. Any fishy intensity is mitigated by a simple combination of supporting ingredients, including ketchup, lime, and fresh chile. Chopped hard-cooked egg adds richness to this quintessential curry puff filling. For small cans of sardines (5 1/2 ounces, which is about the size of a regular can of tomato paste), head to a Chinese, Southeast Asian, or Latino market. Many Asian cooks prefer Ligo brand. Canned sardines sold at supermarkets come in larger portions, so just use part of the can. This filling is also good on toast.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.