An inspiration from Tadashi Ono, a talented Japanese chef now living in the United States. Succulent beyond belief and a most refreshing and appetizing starter. Most octopus sold in this country is frozen, which is not necessarily a bad thing. But if you can find fresh, sweet-smelling specimens, by all means use them. In either case, have the fishmonger clean the octopus. (Or do it yourself, by inverting the head and discarding its contents.)
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.