Although this stew has much in common with the humble American beef stew, it is legitimately Japanese and wonderfully flavored with soy, ginger, mirin (the Japanese sweet cooking wine, for which sugar or honey is an adequate substitute), winter squash, and, perhaps best of all, the peel and juice of a lemon. The combination is one of simple and delicious counterpoints that make this a great stew. Ambitious cooks may want to include dashi, the quickly made stock that is one of the most fundamental flavors of Japanese cooking, but the stew is great when made with chicken stock or, for that matter, water. Other cuts of meat you can use here: short ribs (which will require longer cooking time), bone-in chicken thighs (which will cook more quickly), veal shoulder or round.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.