One of the most popular snacks sold at the famous open-air food bazaars of Singapore is a huge platter of fresh crabs stir-fried in a sweet, spicy sauce. You eat this crab dish, like many others, with your fingers; it’s worth the mess. (If that doesn’t appeal to you, try this dish with precooked crabmeat.) Remember, crabs must be alive and kicking (or cooked) when you buy them. Information on Thai fish sauce (nam pla) is on page 500.
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.