Nepalese cooking combines Indian and Tibetan cuisines, and these classic dumplings illuminate that wonderful marriage. In this filling, Indian garam masala is combined with Sichuan peppercorn, an important spice in Nepal and Tibet. Nepalese momos often feature water buffalo, but lamb pairs exceptionally well with the aromatics. You can opt to substitute ground beef, pork, or dark-meat chicken or turkey. Regardless of the meat, these dumplings are like their Tibetan brethren (page 57), full of flavor and delectable juices. If there are left overs, panfry or deep-fry them the next day. Note that these dumplings are eaten with fork and spoon. Chopsticks are the standard and prevailing utensils in only four Asian nations—China, Japan, Korea, and Vietnam.
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.