When I was a kid, my parents really wanted me to try this dish. Jellyfish? No way. Until the fourth grade, that is, when I finally got the courage to taste it. I clearly remember that moment because I was so surprised by how delicious it was. In Japan, jellyfish is sold like Portuguese bacalhau (dried salted cod), naturally preserved in salt. In America, it can be found in Asian groceries, stored at room temperature in large tubs of water or in 1-pound packages. Be sure to rinse the jellyfish very well to remove excess salt. This dish is prepared with a very traditional Japanese sweet vinegar marinade, which gives it a nice tangy flavor. I added my own twist and included jicama because I love this root’s crunchy texture and delicate sweetness. You can also substitute green papaya for the jicama.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.