The word daikon actually comes from two Japanese words, dai (large) and kon (root). And that’s just what it is. Daikon radish, a large white root vegetable, is often served grated in small quantities with Asian meals, since it’s considered a good digestive aid. I often combine it with one or two other vegetables—if one, that would be carrots, as presented here, and if two, I’ll also grate any broccoli stem I’ve saved in the fridge. It’s a refreshing little salad that goes with just about any kind of meal.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.