My nana’s latkes were just too good to update, but I’ve given them a modern twist by garnishing with watermelon radishes and serving them as a base for a first-course…
The beet “noodles”—long, spaghetti-like strips of the root vegetable—are increasingly available at supermarkets and add to this salad’s festive feel.
This dressing has a slightly mellower flavor than its close cousin, Japanese-Style Carrot-Ginger Dressing. Try it as a marinade for chicken, seafood, or pork.
The fresh, sweet, zesty flavors of this dressing make it an easy match for grilled or roasted vegetables, but give it a try as a topping for oysters on the…
The unofficial national dish of Laos, larb is also popular in Thailand and exemplifies the bold flavors of the region. Usually served with fresh vegetables as a salad, it’s made…
Peppery cabbage becomes delightfully sweet post roast. Paired with a Thai-inspired dressing, it makes a perfect side for steak and a great base for Spicy Chicken Larb.
Chef Thomas doesn’t mess much with Yorkshire puddings, the classic partner for a roast in England. Though the popoverlike side is often made with fat from the roast, this one…
These peppers are seasoned with gomasio, a Japanese condiment of toasted sesame seeds and salt. Its nutty crunch is the perfect complement to the smoky-sweet peppers. Sprinkle extra gomasio on…
This bright, creamy, goes-with-everything sauce combines fresh summer herbs with shallots and garlic when they’re at their peak. Slather it on toast and top with sliced ripe tomatoes, serve as…
This bright green sauce gets intense flavor from peppery watercress and briny umeboshi vinegar. Try drizzling it on a cold soup, like the Classic Vichyssoise shown here, or toss with…
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