This dish looks simple to prepare, but in Japan it’s the ultimate test for a soba chef. Why? To put it simply, the chef has nowhere to hide. Because this dish is just broth and noodles, a soba master has to prepare both perfectly. In fact, tasting cold soba is the way we judge the quality of a good soba restaurant. At home, of course, it’s a different story. Japanese love preparing this quick, refreshing dish in the summer. The aromatic garnishes are classics that nicely accent the toothsome noodles. Just don’t worry about cooking it “perfectly”—leave that to the soba chefs.
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.