Soy-glazed black beans are a common panchan—little side dish—in Korea, but they’re also served in Japan; in both countries they’re usually served at room temperature. They are about as far from the cumin- and garlic-laced black beans of Mexico (see page 438) as they could be. In Asia, they’re made with black soybeans, which are larger and rounder than the more common black (“turtle”) beans you see everywhere. But you can use either. Serve this as if it were a little salad, with any Korean or Japanese cooked dish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.