Author: Sheila Lukins
Author: Paul Grimes
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it...
Author: Ronni Lundy
Author: Melissa Perlman
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Author: Carla Lalli Music
Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.
Author: Rozanne Gold
Author: Michael Tong
Author: Jinx Morgan
We're into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
Author: Dawn Perry
Author: Rhoda Boone
A warm, sultry peanut sauce makes even bean sprouts feel indulgent.
Author: Andy Baraghani
Author: Sharon Buck
Quick and delicious, this Asian coleslaw is great with burgers, fish, or any Asian-inspired dish. A creamy dressing with peanut butter and rice vinegar brings it all together.
Author: Elise Bauer
Author: Lidia Bastianich
Author: Hugh Acheson
Author: Duff Goldman
Author: Dorie Greenspan
This Japanese version of a savory pancake is made with fresh eggs, flour, and water and seasoned with soy sauce and tonkatsu sauce. Shredded cabbage gives the pancake its soft texture and subtly sweet...
Author: Sonoko Sakai
Author: Bon Appétit Test Kitchen
This chicken salad-inspired by Vietnamese green papaya salad-is crunchy and fresh.
Author: Sarah Dickerman
Author: Beth Janes
Author: Susan Bishop-Sauter
Author: Aaron True
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Author: Shirley Cheng