The smell of dashi—the basic stock common to hundreds of Japanese dishes—is everywhere in Japan. And that makes sense: it’s a quickly made stock that gives all kinds of foods a good, distinctive flavor. The two main ingredients—kelp (a kind of seaweed also called kombu; see page 484) and dried bonito flakes (bonito is a type of tuna)—are esoteric, but they’re sold at every Japanese market and now at many more general Asian markets and health food stores. The process is simple, the results reliable; try it. But whatever you do, steer clear of instant dashi, which is just about as good as chicken bouillon cubes, which is to say not good at all.
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.