Cookbooks

Dashi is a simple stock integral to Japanese cooking. The broth is used in both cold and hot soups and is delicious warm, all on its own. The ingredients may be found at an Asian grocer.

The yogurt in this traditional Indian mixture tenderizes what you’re marinating. Try grilling the meat or fish to add a smoky flavor.

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.

This goes remarkably well with steak.

Using both Gruyère and fontina gives this savory dish complex flavor—and they melt beautifully. If you use only Gruyère, just double the amount. You can assemble most of this dish up to 1 day ahead and refrigerate, covered; then add the batter, and bake.

This Asian-inspired marinade pairs perfectly with pork—turning into a sticky, spicy, sweet glaze when cooked—but can also be used with chicken or beef.

After making the batter, cook the pancakes immediately to ensure they retain their volume.

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.

Serve with grilled pork or fish, such as red snapper or striped bass.

The batter for this cake is much like that for a biscuit; the chilled butter is cut in rather than creamed to produce a tender crumb. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

Serve with grilled shrimp, fish, or pork.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas and crab cakes.