This summer recipe centers on a versatile ingredient that’s beloved in Japan but almost unknown here, one that I know you’ll enjoy. It’s called yamaimo, or mountain yam. This root has a nice, fresh taste, with a delicately sweet, nutty flavor and lots of umami, or sense of savoriness. The most popular variety, which you can find in Asian markets, looks like a tan-colored baton. Peel the skin and grate its white flesh. Raw yamaimo has a liquidy, slippery texture that might take getting used to, but it pairs beautifully with the toothsome soba in this dish. I’ve also added okra, a cooling Southern favorite that’s very popular in Japan.
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.