Many rich, filled Asian pastries, such as Indian samosas (page 115) and Vietnamese bánh quai vac chiên (page 118), employ straightforward dough made of wheat flour, fat, and water. Some cooks use oil for richness, but vegetable shortening creates a wonderful crispness. Pastries made with this dough are not blistery, but rather smooth and undulating with delicate puffy bubbles. Though you can make the dough by machine, the quantity of ingredients involved doesn’t justify the cleanup. I actually prefer the simplicity of preparing dough by hand because it is quick and fun. Rather than cutting the shortening into the flour, you rub the ingredients together to evenly coat the flour—a method referred to as moyan dena by Indian cooks. Despite this being a flaky pastry, the dough is kneaded to develop gluten so that it can hold up well during frying. A bit of leaven ensures a light texture. The resulting dough is strong, yet flaky and crisp.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.