Whereas fried sticky rice dumplings have their alluring crispy-chewy skins, steamed sticky rice dumplings are as soft and comforting as a well-worn pair of jeans. They retain the charming soft texture and natural sweetness of sticky rice. I grew up break-fasting on Vietnamese bánh ít (“small dumplings”), though they can certainly be a satisfying brunch, lunch, or snack food. Filled with a surf-and-turf mixture of shrimp, pork, and wood ear and shiitake mushrooms, these dumplings are enjoyed warm, dipped in a pool of soy sauce and pepper. The banana leaf imparts a wonderfully tea-like quality to the dumplings during the cooking process. These are easy to make, especially when the filling is prepared a day in advance. Viet cooks often use boiling water to create glutinous rice dough, but the dough is easier to handle and control when cold water is used. I combine two kinds of glutinous rice flour (see page 15) to arrive at a texture that is pleasantly chewy, not overly sticky. The rice flours are available at Asian markets, as is fresh or frozen banana leaf.
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.