Here is the Vietnamese version of the familiar Chinese egg drop soup. At its heart is a base of onion and tomato, which is cooked down to concentrate flavors and impart a lovely color. The pork adds richness, and so do the eggs, which also contribute a creamy finish to round out the tangy notes. This soup was a weekly standard at our family dinner table, and my mom would sometimes substitute tofu cubes for the pork to vary the flavor. When I have extra time, I mince the pork by hand for an authentic touch. For instructions on how to do it, see page 69.
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.