Steamed dishes are not common even in Thailand (most Thai dishes are stewed or stir-fried). But this is a lovely, mild, sweet dish I had at an upscale restaurant in Bangkok; I thought it was an innovation, but it turns out to be quite traditional. You can prepare the mixture ahead of time, cover, and refrigerate the ramekins until you are ready to steam them. Serve it with rice and a salad or vegetable dish. To make ground chicken yourself, cut boneless, skinless breasts or thighs into chunks and put them in a food processor; pulse until ground, being careful not to overprocess. You can use turkey or pork in place of the chicken if you like. Information on Thai fish sauce (nam pla) is on page 500.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.