The tuna for this recipe must be sashimi grade as only the edges will be thoroughly cooked. Sashimi-grade tuna is difficult to find unless you patronize a premium fishmonger or even better, a Japanese fish market, which typically carries it. (If you don’t have either in your area, ask at your local sushi bar if they would sell you sashimi tuna. I’ve bought fish that way.) To be sashimi grade, the tuna not only must be amazingly fresh, but it must be cut from the bottom of the loin, where there is no connective tissue. It should be free of any visible lines (no semicircles within the flesh) or blood, with even color. Its limited supply has made it very costly. The tuna for this filling is quickly seared, a technique known as tataki in Japanese cooking. With each mouthful, you enjoy the delicious contrast between the spicy-smoky seared crust of seasonings and the cool raw center of the tuna. Cucumbers add a nice crunch, as does a garnish of colorful sliced radishes.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.