My love affair with mushrooms started when I was a kid, when I would go wild-mushroom hunting with my father in the forests that surrounded my hometown of Mito. I still love their earthy, nutty taste, and the different textures found in different varieties. In fact, when you dine at my restaurant, you’ll see I use them in everything from appetizers to main courses. Mushroom ramen isn’t a dish you’ll typically see in a Japanese ramen shop, but I think the two ingredients work perfectly, especially accented with shungiku, which are tangy chrysanthemum leaves.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.