I had been making meatless potato croquettes for years when I found that my favorite condiment (for these and many other fried foods) was soy sauce mixed with lemon—so imagine my self-satisfaction when I was served these at a Tokyo lunch counter with exactly that dipping sauce. I like to add curry powder, for both flavor and color, but it’s not essential. Substitute canned salmon or tuna for the meat if you like, but don’t cook it; simply toss it with the onion and seasonings after cooking the onion. The Japanese bread crumbs called panko are available at Japanese markets and many supermarkets. In Japan, these are almost always deep-fried; I find panfrying suffices, though of course you can deep-fry if you prefer. They’re usually served on a bed of plain shredded cabbage, sometimes as an appetizer, sometimes as a main course. You can make both mashed potatoes and the meat mixture in advance; you can also make the patties in advance and cover and refrigerate them for up to a day before cooking.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.