Chawan-mushi is an egg custard flavored with stock and soy and laced with a number of tasty tidbits. In Tokyo, I had a bowl that contained tiny amounts of myoga (a potent member of the ginger family), shrimp, chicken, ginkgo nut, and yuzu, an Asian citrus fruit. None of these is essential, and you can substitute for any or all of them, as I do here. The fillings, called gu, are supposed to be whatever you have on hand. If you have covered ramekins, they are ideal for this preparation. But covering the pot works just as well.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.