Like fried lumpia (see page 87), these savory-sweet turnovers are beloved Filipino snacks. Empanadas in the Philippines are usually deep-fried, as they are in other places, such as Argentina, where the Spanish pastry has also been adopted. Filipino-American cooks, however, mostly wrap theirs in a short pastry crust and bake them, with delicious results. If you’ve never had Asian pastries like those in this section, this is a good one to start with because it is easy to prepare and love. For richer, deep-fried empanadas, swap the filling below for the one used in the Shrimp, Pork, and Jicama Turnovers (page 118) or Curry Puffs (page 125) recipe. Feel free to substitute other ground meat for the beef.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.