Teriyaki is an old preparation, but using steak is relatively new, as beef was not widely eaten in Japan until the second half of the twentieth century. So this might be considered a new classic. I love it with a simple salad (you might use Sesame-Miso Dressing, page 190) and perhaps Basmati Rice with Shiso (page 510). Other cuts of meat you can use here: the teriyaki treatment is widely used for chicken, bone in or out (see page 317), pork, and shrimp.
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.