Eva Kolenko
Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
With homemade quick pickles, this will be your new signature side dish.
A steak dinner that’s more about the sauce than the meat.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.