Fried oysters are a staple of izakaya, the eating pubs that can be found in every Japanese neighborhood. These kinds of establishments are much more popular than bars, because we typically like to nibble on something while we enjoy a drink. In fact, this dish is one of my favorite complements to a frosty mug of draught beer. You’ll see that I don’t season the cabbage slaw in this recipe. In Japan, we typically create our own impromptu dressing with the two sauces for the oysters.
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.