Shallot

Your takeout wishes it was as good as this quick-cooking pork chop dinner with saucy pineapple and sesame-coated broccoli.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

From here grow all other vinaigrettes. Use your instincts to vary the basic recipe. My everyday dressing almost always includes a bit of mustard which helps emulsify the dressing while adding tang.

The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.

This warming curry comes together in under an hour with all the deep flavor of a slow-simmered sauce.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.

Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Will make you pause before making a sour cream–based onion dip ever again.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

Want a show-stopping centerpiece roast to feed a holiday dinner crowd? Crown roast is the answer.

Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin. Offer buttered peas and carrots with the goose, and pour a Pinot Noir. A pear tart would end the evening in style.

Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.