Non-Japanese may think of this as Japanese paella. Like paella, it may be made with or without seafood. Like paella, it relies on good ingredients, including rice and stock, and, like paella, it’s pretty straightforward to prepare and easy to vary. (You can make the recipe below not only with chicken but with almost any combination of seafood. You can also make it with vegetables; see page 510.) There is, however, a critical difference. Whereas paella usually relies on chicken stock, wine, and tomatoes, Kayaku Gohan (along with, it seems, about a million other dishes in Japan) uses dashi. This isn’t a problem, since dashi is easily made, as long as you stock kelp, a dried seaweed also known as kombu, and dried bonito flakes (bonito is related to tuna). Fortunately, each of these ingredients keeps forever, and each is readily available at Asian markets.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.