Whereas boiled dumplings have crinkly skins that are tender from having been immersed in hot water, and panfried dumplings have skins that are a combination of crisp bottom and chewy top, steamed dumplings are texturally in between—the skins are slightly chewy and soft. Gentle steam heat also protects the filling flavor and you taste it more, a bonus for delicate combination such as this one. Unlike many other Chinese dumpling fillings, this vegetarian filling is cooked first to allow the cornstarch to work its cohesive magic, binding the vegetables and pressed tofu together so that they are easier to control when you are assembling the dumplings. I like to use some of the liquid from soaking the mushrooms to season the filling with an earthy savor; if you do too, remember to strain the heady liquid through cheesecloth or paper towel to remove any bits of grit. For details on brown, meatlike pressed tofu, see page 17.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.