I’ve met few people who dislike fried wontons. They are irresistible: they fry up to a wonderful light crispness, staying true to their Cantonese name, which literally means “swallowing clouds.” Wrapping the filling in a thin skin is the secret to generating such an ethereal quality. Most commercial wonton skins are, sadly, on the thick side and turn a bit chewy after frying. For better results, look for Hong Kong–style thin wonton skins at an Asian market or, better yet, make your own at home. Fried wontons are most often enjoyed dipped in sweet and sour sauce, but they can also be served in a bowl covered by hot broth; the skins turn chewy and contribute a delightful richness to the soup.
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.