You could probably use any finely ground dried chile for this, but I like the mixed ground seasoning known as nanami togarashi. Togarashi is simply the Japanese term for red chile, but this one is blended with orange peel, sesame seeds, and ginger. It has a slight grittiness that works well with the silky softness of the eggplant. You can find it in any Japanese market. Get the yellow miso, by the way, not the darker and substantially saltier one. Small eggplants are best for this, available from Chinese and Asian markets.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.