I still remember the first time I tasted this dish as a child, when my parents took me to a famous shrine near my hometown. Soba sushi was the signature dish there, and restaurants near the shrine served it for lunch. This recipe makes two kinds of soba sushi: soba rolls and abura-age sushi. It has a lot of steps, but don’t worry, it’s not very complicated. The result is worth it: delicious finger food with layers of flavor and texture. Kampyo, the dried squash in the soba rolls, is a traditional ingredient with a delicate sweetness that you can find in Asian markets. Marinated abura-age is deep-fried tofu that opens up like pocket bread. Soba sushi is a perfect appetizer or party treat that will wow your guests. This dish also travels well, so you can add it to a lunchbox or picnic basket. You can also prepare this recipe up to a day ahead of serving. Just be sure to wrap it well and store in the refrigerator before serving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.