This is no more than hoisin sauce spiced up. It’s great with Spring Rolls (page 38) or Lumpia Rolls (page 68) and makes an acceptable substitute for Sesame-Chile Paste (page 591). Like every other bottled condiment, hoisin varies in quality: look for a jar that lists soy as the first ingredient and little more than that, sugar, chile, and spices. As for chili sauce, look for Vietnamese chili-garlic sauce, sold at almost every Asian food store; like hoisin sauce, it keeps indefinitely in your refrigerator.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A feel-good dinner designed to cram a ton of veg in each serving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.