Yakitori shops—small places, mostly joints, where you sit at the counter—specialize in chicken, though you can use this sauce and technique for almost anything that can be cut into bite-sized pieces: chicken wings, chicken skin, chicken livers or gizzards, bits of pork, shiitake mushrooms, scallions, even garlic cloves. Sometimes different things are combined on skewers, too, so feel free to go that route. A good hot fire, preferably made with real charcoal (not gas and certainly not briquettes) is requisite. Chicken thighs are often boned before sale; if you can find only bone-in thighs, you will quickly figure out how to remove the meat from them—it’s simple (and the bones make great stock). Do not use breasts in this recipe unless you are a fan of dry meat. As long as you have the grill going, you might make some Roasted Red Peppers (page 470). Or, if you feel like it, Sautéed Peppers with Miso (page 78). Either is a great accompaniment. Shichimi pepper is a spice mixture sold in Japanese markets.
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.