This recipe tops Bricolage Bread & Co.’s signature sourdough with lightly grilled bonito and whole shiso leaves for a delectable treat. You can find it (and more) in "Bricolage Bread & Co.: How to ...

*For an extra fine texture, use at 41-cm (16-inch) paella pan suitable for us on the stove and in the oven. Heat the olive oil in a pan over low heat, add the garlic and ñora pepper and sauté for a ...

This recipe is a simplified version of Osaka-style okonomiyaki, made with easy-to-find ingredients and simple steps. However, for an authentic taste, it is recommended to use special ingredients like ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

2013 Best New Chef at ink., Los Angeles. His modernist cuisine pushes boundaries — he’ll serve octopus over buttered-popcorn puree — and it is delicious. Preheat the oven to 325° and line a baking ...

This is a simple yet deeply flavored dish. The clams and the bonito create a briny and smoky combination that is just a winner. Swap option: You can use just olive oil and garlic to make the sauce.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Grilled ...

Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This ...