This dish contains a lot of flavors, but one distinguishes Indonesian cooking from almost every other: dried shrimp. These tiny crustaceans can be bought at most Asian markets and need only be soaked in hot water for a few minutes before use. (There’s also a shrimp paste, which requires no soaking; you can use this instead.) But, like nam pla—Southeast Asian fish sauce—dried shrimp are an acquired taste for many people. I like them, but I’ve also made this successfully without them when I fear guests will balk. Other vegetables you can prepare this way: I’ve never seen this without green beans, but certainly you could substitute any root vegetable for the carrot and zucchini or any other summer squash for the eggplant.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.