When I was a kid, my parents really wanted me to try this dish. Jellyfish? No way. Until the fourth grade, that is, when I finally got the courage to taste it. I clearly remember that moment because I was so surprised by how delicious it was. In Japan, jellyfish is sold like Portuguese bacalhau (dried salted cod), naturally preserved in salt. In America, it can be found in Asian groceries, stored at room temperature in large tubs of water or in 1-pound packages. Be sure to rinse the jellyfish very well to remove excess salt. This dish is prepared with a very traditional Japanese sweet vinegar marinade, which gives it a nice tangy flavor. I added my own twist and included jicama because I love this root’s crunchy texture and delicate sweetness. You can also substitute green papaya for the jicama.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.