This common, versatile sauce is usually served with grilled fish or vegetables or with shabu-shabu, but it turns up everywhere and can be used in many ways. It keeps indefinitely—a friend of mine insists it’s best after months in the refrigerator; certainly it’s no worse. You can buy yuzu juice frozen or—sometimes—fresh at Japanese specialty markets; it has a unique flavor but close enough to lemon and lime that the combination is a good substitute. You can also get bonito flakes at Japanese markets. If you are serving this as a dipping sauce at the table, garnish with finely chopped scallions or chives.
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.