A traditionally nomadic people with little arable land, Mongolians have a small variety of vegetables and spices to enhance their cuisine and instead enjoy a hearty diet of mostly meat and dairy products. The creative use of a few ingredients is a hallmark of Mongolian cooking, and these very popular deep-fried stuffed pockets prove that less can be more. Cultivated in Mongolia, caraway leaves its warm yet sharp imprint on the filling, which remarkably amplifies the natural sweetness of the wheat wrapper. (If you have whole caraway, lightly toast it, then grind it in a clean coffee grinder.) Fresh mutton or air-dried meat called borts is traditionally featured in the filling, but beef or lamb is a fine substitute. The wrapper fries up to a nubby, chewy-crispness that’s hard to resist. In a pinch, stir together a spicy-sweet sauce of ketchup and Sriracha sauce or Chile Garlic Sauce (page 216), instead of the roasted tomato sauce. This filling can be used for boiled and steamed dumplings, which are called bansh and buuz, respectively.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.