From the Dill Test Kitchen: Baked Rice with Chicken, Sausage, and Mushrooms
An accessible, more streamlined version of the iconic Hong Kong-style clay pot rice with chicken.
RecipesCrossroads No. 1: Korean Ragu
The first installation of "Crossroads," a new column featuring stories and recipes from Asian immigrant families living and cooking in the United States—carrying on their heritage in ways that are unique to them. This month's edition: Chicago-based chef Won Kim (Kimski) and his mother Sun Hee.
FeaturesMama Kim’s Tomato Integration Sauce
A "kitchen-sink spaghetti sauce" from chef Won Kim's childhood. Leftover vegetables like carrots, daikon radish, and bell peppers from his mother's banchan are incorporated into tomato sauce and served over pasta for a quick dinner.
RecipesThe Whole Is Greater Than the Sum: Celebrating Commensality Through Whole Fish
Beyond the sum of its culinary and cultural value, whole fish matters because it lets us gather. The flavor, the traditions, the fact that it’s too much for one person—these factors beckon us all to the table.
FeaturesChinese Red Braised Fish
The cooking technique for this fish dish produces incredibly tender meat and a deliciously fatty skin, which should be glazed in a syrupy sauce that balances sweet, salty, and sour.
RecipesA Chronicle of Puto
Puto, Filipino steamed rice cakes, can come in all different shapes, sizes, and colors—but putong puti is really the "blank canvas" on which other flamboyant iterations are created.
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