This is a more complicated use of miso, useful not only for fish but for meat (just substitute tenderloin for the tuna). I learned it from Japanese-born chef Tadashi Ono, who now lives in New York. His dual lives encouraged Ono to take a few liberties of the type that few would take in Japan, with a classic sauce like this one; but if this is fusion cooking, it’s the good kind. The Japanese chili paste called tohbanjan is strictly traditional here, but you can use Vietnamese or Korean chili paste or simply cayenne. I love this with Basmati Rice with Shiso (page 510).
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.