Shallot

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.

One of the centerpieces of Butch Anthony's outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We've adapted the method for a regular oven.

This Sunday sauce yields twice what you'll need, but it freezes beautifully; bank the extra and cash it in on another night.

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.

Australian potato salad. We didn't know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

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