I had been making meatless potato croquettes for years when I found that my favorite condiment (for these and many other fried foods) was soy sauce mixed with lemon—so imagine my self-satisfaction when I was served these at a Tokyo lunch counter with exactly that dipping sauce. I like to add curry powder, for both flavor and color, but it’s not essential. Substitute canned salmon or tuna for the meat if you like, but don’t cook it; simply toss it with the onion and seasonings after cooking the onion. The Japanese bread crumbs called panko are available at Japanese markets and many supermarkets. In Japan, these are almost always deep-fried; I find panfrying suffices, though of course you can deep-fry if you prefer. They’re usually served on a bed of plain shredded cabbage, sometimes as an appetizer, sometimes as a main course. You can make both mashed potatoes and the meat mixture in advance; you can also make the patties in advance and cover and refrigerate them for up to a day before cooking.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.