This simple, comforting, home-style dish evolved after the Meiji Restoration, when beef entered the Japanese diet. You can easily use pork or chicken instead of the beef. Enjoy it on a snowy winter night with a side of greens.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.