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).
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.