When you want a salty-sweet addition to your food, look to these bits of golden radish. The pickle is made using the packaged salted radish, commonly labeled salted or preserved turnip, sold at Chinese and Vietnamese markets (check the dried vegetable aisle). The plastic packages come in different sizes, and the radishes are packed in a variety of forms, from minced to whole. I prefer to start out with chunky thick strips the size of a finger and cut them myself. Don’t be put off by any musty smells emanating from the package. After the contents are rinsed, soaked in water, and seasoned, the off odor disappears and the crisp strips become a wonderful and rather delicate treat. In less than an hour, the radish is ready for eating or long-term storage. I snack on the strips straight from the jar, or serve them with rice or chopped up in bowls of Hanoi Special Rice Noodle Soup (page 217).
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.