I had this as a late-night snack in Japan, but it’s great at breakfast, too, a soothing, homey soup that is also good made with tofu or leftover chicken. Even if you don’t have dashi, you can execute this dish in a half hour or so. You can make fresh rice for this, of course, but if you use leftover rice—which is fine—heat it first; the microwave does a fine job of this. Some Japanese make small individual omelets for each bowl, but others use the easier, if somewhat odd, technique of cooking the egg in the soup, as here.
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.