red onion

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.

Shaking Beef

beef

garlic

sugar

Salt and pepper

neutral oil, like corn or canola

rice-wine vinegar

rice wine

soy sauce

fish sauce

red onion,

scallions, trimmed and cut in 1-inch lengths

butter

watercress,

limes,

Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.

Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Sheet-Pan Chicken With Roasted Plums and Onions

fennel seeds

lemon juice

lemon

garlic cloves, finely grated

honey

allspice

red-pepper flakes,

chicken

Kosher salt and black pepper

thyme

Extra-virgin olive oil, for drizzling

torn mint, basil or cilantro leaves (or a combination)

Flaky sea salt,

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.

Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.

Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

broccolini

grape tomatoes

olive oil,

cumin

red pepper flakes

Kosher salt

black pepper

feta

orzo

basil

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that’s flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don’t have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.

Butternut Squash Pasta With Bacon and Parmesan

butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)

olive oil

red-pepper flakes

bacon

short, twisty pasta,

Parmesan (about 1 1/2 ounces)

chives

parsley

Set a rack in the center of the oven and heat to 375 degrees.

Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.

While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.

After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.

Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don’t have to be super golden brown, but a little color is nice.)

Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.

When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.

Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.

Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don’t: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it’s also great at room temperature, or even cold, devoured directly from the fridge.

Roasted Tomato Tart With Ricotta and Pesto

small, multicolored tomatoes,

sheet packaged puff pastry, thawed (about 7 ounces)

crème fraîche

red onion, very thinly sliced

Aleppo pepper

ricotta

Store-bought pesto,

basil leaves,

Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.

As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.

Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.

Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

We aren’t going to try to stop you from serving tofu turkey if that is how you roll on Thanksgiving, but for a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Squash Tart

whole wheat flour

kosher salt

all-purpose flour,

unsalted butter,

extra-virgin olive oil, divided

yellow onions, thinly sliced

garlic cloves, thinly sliced

Dijon mustard

cayenne pepper

butternut

delicata squash (about 1 lb.), halved lengthwise, seeds removed

sweet potato

unsalted butter

Flaky sea salt

11"-

Bon Appétit

Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.

Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.

Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.

Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.

Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

This comforting stew is loaded with lemongrass, ginger, garlic, catfish, turmeric and fish sauce, and then thickened with toasted rice powder.

Burmese Breakfast Stew

For the Ground Toasted Rice:

jasmine rice

For the Broth:

water

white pepper

dry bay leaves

lemongrass—peeled,

ginger,

Kosher salt,

catfish

For the Soup:

vegetable oil

lemongrass,

garlic,

paprika

turmeric

red onions,

For serving:

rice noodles

cilantro, divided

eggs,

½ medium (6 ounces) red onion, thinly sliced

Wake Up to This Burmese Breakfast Bowl

In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You’ve got better things to do.

Sheet-Pan Harissa Salmon With Potatoes and Citrus

(6-ounce) skin-on salmon fillets,

ginger

garlic clove, grated

orange zest

orange juice (from about ½ orange)

potatoes,

red onion, peeled,

Flaky salt,

Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.

Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.

Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Greek salad

vine

cucumber,peeled, deseeded, then roughly chopped

½ a red onionthinly sliced

Kalamata olives

oregano

feta cheese,cut into chunks (barrel matured feta is the best)

tbsp Greek extra virgin olive oil

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.

Lightly season, then serve with crusty bread to mop up all of the juices.

Chhaunk, the addictively crunchy fried herb-and-spice mixture on these tangy yogurt sandwiches, also makes a fantastic topping for grilled steak or nachos.

Dahi Toast

¼ cup plus 6 tsp. extra-virgin olive oil

black mustard seeds

curry leaves

½ medium red onion, finely chopped

Indian green chiles

plain low-fat Greek yogurt

cilantro

½ tsp. black pepper

red chili powder

sourdough bread

Chutney

What makes these tangy yogurt sandwiches so addictive is chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos. Watch Priya Krishna, who developed this recipe, make dahi toast here.

Heat ¼ cup oil in a small saucepan over low heat until just warm. Add mustard seeds and cook until they start to pop and sputter, which should be a matter of seconds. Quickly remove pan from heat, add curry leaves, and toss to coat—they should crisp immediately from the residual heat. Set spiced oil aside.

Mix together onion, green chiles, yogurt, cilantro, black pepper, and chili powder in a small bowl; season with salt. Spread yogurt mixture over 6 slices of bread and top with remaining slices to make 6 sandwiches.

Heat 1 tsp. olive oil in a large skillet over medium heat until shimmering. Reduce heat to low and cook 2 sandwiches until undersides are crisp and golden brown, about 3 minutes. Turn, add another 1 tsp. olive oil to skillet, and cook until the second side is crisp and golden brown, about 3 minutes. Transfer sandwiches to a platter or plates; repeat with remaining sandwiches and 4 tsp. oil.

Drizzle reserved spiced oil evenly over sandwiches. Cut in half and serve with chutney and/or ketchup alongside if desired.

Do Ahead: Yogurt filling can be made 1 day ahead. Cover and chill.

Meera Sodha's take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don't skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

Brussels Sprouts Nasi Goreng

Tbsp. kecap manis

white jasmine rice

brussels sprouts

Thai chiles

tomato paste

Tbsp. (or more) white wine vinegar

Tbsp. toasted sesame oil

This take on the beloved Indonesian fried rice dish nasi goreng is from Meera Sodha's cookbook East: 120 Easy and Delicious Asian-Inspired Vegetarian and Vegan Recipes. Kecap manis, a syrupy Indonesian soy sauce that's sweetened with palm sugar and often infused with spices like star anise and black pepper, gives nasi goreng its characteristic caramelization and depth. Meera starts with a classic approach, smothering cooked long-grain rice in "umami-ific sauces" and then riffs, topping her version "with shredded, marinated brussels sprouts for crunch and zing." Kecap manis is available at large supermarkets, online, and in Southeast Asian stores—if you can't find it, though, you can follow Meera's approximation below. For a more traditional nasi goreng, served with a fried egg and sambal matah, check out Lara Lee's recipe.

If you don’t have kecap manis, approximate it by stirring together  3 Tbsp. agave nectar     and  1 Tbsp. dark soy sauce   (dark soy has a much deeper molasses flavor than normal soy) in a small bowl. Set agave mixture aside.

Bring 2½ cups water to a boil in an electric kettle, teapot, or saucepan. Place 1¾ cups jasmine rice in a fine-mesh sieve and rinse under cold running water until water runs clear. Transfer rice to a medium saucepan, then pour in boiling water and return to a boil. Cover pan and reduce heat to as low as possible; cook 15 minutes. Remove from heat and let steam while you prepare the brussels sprouts.

Trim bottoms and remove any tough or wilty outer leaves from 1¾ lb. brussels sprouts. Using a chef’s knife, slice sprouts as thinly as possible. (Alternatively, you can use a food processor fitted with shredding disk.) Chop 1 medium red onion, crush 4 garlic cloves under the flat side of your knife, and finely chop 3 red or green Thai chiles (remove ribs and seeds first if you prefer less heat).

Heat 3 Tbsp. vegetable oil in a large skillet over medium heat. Cook onion, stirring, until starting to soften, about 5 minutes. Add garlic and two thirds of chopped chiles and cook, stirring often, until very fragrant, about 2 minutes.

Set 2 large handfuls of brussels sprouts aside in a medium bowl. Add remaining brussels sprouts to skillet and cook, stirring every 2 minutes or so, until beginning to brown, about 8 minutes. Stir in 2 Tbsp. tomato paste, 2 Tbsp. kecap manis or reserved agave mixture, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 Tbsp. soy sauce, and 1 Tbsp. white wine vinegar or apple cider vinegar and cook, stirring often, 5 minutes; remove from heat.

Add 2 Tbsp. toasted sesame oil, 1 tsp. sugar, remaining chopped chiles, and remaining 1 Tbsp. soy sauce, and remaining 1 Tbsp. white wine vinegar or apple cider vinegar to reserved raw brussels sprouts and toss well to coat. Taste and add more vinegar if you want more zing.

To finish nasi goreng, return skillet to medium heat and add steamed rice. Cook, stirring gently, until heated through and rice is incorporated, about 5 minutes. Taste and season with more salt if needed. Transfer to a platter and scatter raw brussels sprouts over.

Vegan BBQ? Oh yes! The whole family can get behind this Israeli-inspired dinner. Serve with Tomato-Garlic Bread that couldn't be simpler. Dress up any roll or slice with a simple and classic Spanish technique.

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