If your preference is for seafood, substitute this fish filling for the ones given for boiled Pork and Napa Cabbage Water Dumplings (page 31), the pan fried Meat and Chinese Chive Pot Stickers (page 33), or the Steamed Vegetable Dumplings (page 35). Regardless of cooking method, you’ll produce dumplings filled with the elements of classic Chinese steamed fish. For the best results, select the freshest fish possible—it should have a bit of sheen and be devoid of any off odors. Because this dough filling is light in color, I often encase it in jade green dough made with spinach for a pretty presentation (see page 23).
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.