Literally translated as “crisp skin for cakes,” this northern Chinese flaky pastry employs techniques similar to those for French puff pastry to create tender, layered pastry. What’s unusually clever about the Chinese approach is that aside from the usual letter-type folds and turns, the dough is rolled into a cylinder as part of forming the wrappers. The cylinder can then be cut in ways that allow you to form pastries with layers that fall in a spiral or linear pattern. When deep-fried, this pastry becomes super-rich, but surprisingly not greasy. It may also be baked, though the result is not as spectacular. Some cooks don’t add sugar and salt, but I find seasoning the dough sparks the flavor. For the best results, use lard rather than vegetable shortening. If you have ever found making puff pastry difficult because of the firmness of the butter, this dough is a godsend. It comes together quickly and is amazingly easy to work by comparison.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.