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.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.