Tempura soba is a delicious and satisfying lunchtime favorite in Japan, served both at home and in restaurants across the country. Tempura has a long history in the country. The cooking method was introduced by the Portuguese in the sixteenth century and has been refined into a uniquely Japanese food ever since. Make sure you eat this dish quickly, while the soba is still steaming and the tempura is hot and crispy. The way we enjoy this dish in Japan is to dip the tempura into the soba broth as we eat it. This serves two purposes: First, the broth flavors the tempura, acting as a dipping sauce. And second, the tempura returns the favor, adding richness to the broth while its crumbs add texture. So we have both foods working together to create an irresistible whole!
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.