My hometown of Mito is known throughout Japan as “Natto City” in recognition of our devotion to these fermented soybeans. Natto has a wonderful nutty flavor and aroma, and I’ve loved it since I was a kid. Serving it with soba is a terrific introduction to this nutritious and ancient naturally preserved ingredient. When you open a packet of natto, the beans will be sticky and thready, but don’t let that put you off. This dish makes a beautiful presentation when it’s served. Just make sure you mix together all the ingredients very well before you eat to combine the flavors.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.