My hometown of Mito is known throughout Japan as “Natto City” in recognition of our devotion to these fermented soybeans. Natto has a wonderful nutty flavor and aroma, and I’ve loved it since I was a kid. Serving it with soba is a terrific introduction to this nutritious and ancient naturally preserved ingredient. When you open a packet of natto, the beans will be sticky and thready, but don’t let that put you off. This dish makes a beautiful presentation when it’s served. Just make sure you mix together all the ingredients very well before you eat to combine the flavors.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.