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).
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.