This summer recipe centers on a versatile ingredient that’s beloved in Japan but almost unknown here, one that I know you’ll enjoy. It’s called yamaimo, or mountain yam. This root has a nice, fresh taste, with a delicately sweet, nutty flavor and lots of umami, or sense of savoriness. The most popular variety, which you can find in Asian markets, looks like a tan-colored baton. Peel the skin and grate its white flesh. Raw yamaimo has a liquidy, slippery texture that might take getting used to, but it pairs beautifully with the toothsome soba in this dish. I’ve also added okra, a cooling Southern favorite that’s very popular in Japan.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.