This is simply a kind of sea-based mesclun with a distinctively sesame-flavored dressing. Wakame, a dark green, leafy seaweed, is sold dried almost everywhere and is the most common seaweed used in salad. Other seaweeds, ranging in color from light green to bright red to black and in texture from leafy to ferny, are all fine (see page 483). At most Japanese markets and some health food stores, you can find a prepackaged assortment of seaweed salad greens; these are a little more expensive than buying individual seaweeds but will give you a good variety without a big investment.You don’t need much: an ounce of dried seaweed, or even less, is enough to make a salad for four.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.