Here are the six basic dipping sauces that I use for my cold somen recipes. Because these noodles are typically a summertime dish, the sauces are designed to be whipped up in a snap, without too much work in a hot kitchen! Each dipping sauce recipe makes 4 portions and should be served with 12 ounces of dried somen noodles, cooked and chilled. You can prepare the somen broth ahead of time, and it freezes very well. But be sure to serve the dipping sauces fresh, preparing them just before you cook the noodles. That way you get the best flavors out of the ingredients.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.