Although this stew has much in common with the humble American beef stew, it is legitimately Japanese and wonderfully flavored with soy, ginger, mirin (the Japanese sweet cooking wine, for which sugar or honey is an adequate substitute), winter squash, and, perhaps best of all, the peel and juice of a lemon. The combination is one of simple and delicious counterpoints that make this a great stew. Ambitious cooks may want to include dashi, the quickly made stock that is one of the most fundamental flavors of Japanese cooking, but the stew is great when made with chicken stock or, for that matter, water. Other cuts of meat you can use here: short ribs (which will require longer cooking time), bone-in chicken thighs (which will cook more quickly), veal shoulder or round.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?