This ramen is a wintertime standard in Japan, and no wonder: it hails from the city of Sapporo in the far northern island of Hokkaido (home of the eponymous beer), a part of the country that’s very frigid and snowy in the winter. The hearty pork and miso-flavored broth in this dish is the perfect warm-up for even the chilliest day. Miso ramen is a relative newcomer to the noodle scene, becoming popular only since the mid-sixties. But corn, a surprising ingredient for a Japanese dish, has been grown in Hokkaido since the nineteenth century.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.