This is a more complicated use of miso, useful not only for fish but for meat (just substitute tenderloin for the tuna). I learned it from Japanese-born chef Tadashi Ono, who now lives in New York. His dual lives encouraged Ono to take a few liberties of the type that few would take in Japan, with a classic sauce like this one; but if this is fusion cooking, it’s the good kind. The Japanese chili paste called tohbanjan is strictly traditional here, but you can use Vietnamese or Korean chili paste or simply cayenne. I love this with Basmati Rice with Shiso (page 510).
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.