When it comes to meat sauces, ragù bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello, pancetta, gelatin, and fish sauce!) and employing a unique oven-based cooking technique that develops rich browned flavors, all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.

Ohitashi is a simple, light, and deeply flavorful Japanese side dish of blanched greens in a soy-based marinade. Make it ahead, then have it ready for the table with no additional effort.

In the West, dashi may well be the unsung hero of Japanese cooking. The simple seaweed-based stock is central to many of Japan's most popular dishes, particularly the brothy soups and dipping sauces served with noodles like soba, udon, and many types of ramen. You can even find it used as the cooking liquid for sushi rice, or incorporated into yakitori glazes. Here's what you need to know.

Succotash, a dish of corn cooked with beans, has deep Native American roots. Today the dish can contain any combination of vegetables, as long as the corn and beans remain prominent. The key is to get the best ingredients you can, and handle them correctly.

Pork chops can easily become dry and tough. Learn the thermal tips for grilling thick-cut pork chops tender and juicy every time! Thick cut pork chops recipe included.

This is a quick and easy pancake WITHOUT baking powder. The pancakes are light but not as fluffy as no baking powder or soda is added. It is definitely a healthy version pancake. Great for breakfast.

Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight snack.

Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. This recipe produces extra-crunchy and golden-brown hash browns through two key techniques: removing excess moisture and cooking them briefly in the microwave first.

Causa is one of Peru's most popular dishes, a cold casserole that's part mashed potatoes, part potato salad, and part mayonnaise-y salad with a meat like tuna or chicken. It'd be the perfect American potluck dish, if Americans knew what it was.

No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well. They're primarily leavened with baking powder, with just enough baking soda to add a little omph to their browning and rise. This ensures the yogurt's tangy flavor shines through, a perfect counterpoint to the biscuits' buttery richness.\r\n

Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender.

Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the refrigerator on paper towels overnight.

When I get on a plane to Japan, breakfast is the meal I anticipate most. Not ramen, not a sushi omakase or pristine slices of sashimi, but a "Japanese breakfast": salted salmon, rice, and miso soup, with a few optional and customizable accompaniments. There is no better breakfast in the world.

Fried pizza is as Neapolitan as buffalo mozzarella, and Americans are finally starting to catch on.

From New York- to Chicago-style pizza, breakfast to sushi pizza, these are the best styles of pizza.

With just five ingredients, including vanilla and salt, this no-churn ice cream tastes pure and simple, with a fresh dairy flavor unlike recipes based on canned milk. Its lightness and custard flavor come from whipped eggs, which are briefly cooked over a water bath so they're safe to eat and easy to whip. The result is just like the ice cream you might pick up at the supermarket, ready to scoop straight from the freezer, with a classic vanilla profile everyone will love.

Pizza for breakfast? Sure, why not! Pizza in the morning is no problem if you’re willing to switch up the toppings. Since it’s made of bread, cheese, and tomatoes, pizza basically consists of breakfast food components to begin with. So eating pizza for breakfast—and no, not the refrigerated slice from last night’s shenanigans—is the perfect start to your weekend morning. Follow these guidelines and you’ll have some outstanding breakfast pizza on your plate in no time.

Sometimes, presentation is everything. A side of grilled veggies is a usual suspect at the dinner table. But stack them on a stick and you’ve got yourself a kebab! Fries? Standard American fare. Curly fries? Same ingredients, more party vibes. That’s how I feel about breakfast cookies.

Classic chicken soup is an essential recipe for any kitchen, whether you want to float matzo balls in the broth, feed it to a sick friend, or just warm up on a cold day. It should be easy to make, yes—but that shouldn't stop us from taking just a little extra care to make it as flavorful as possible. Here's how.

These are the very best hot dogs America has to offer.

The watermelon salsa recipe is so fun when served from a watermelon bowl at parties! It is delicious with chips or on top of grilled chicken or salmon. Does any other fruit say summer like watermelon does? Every summer party, picnic and backyard cookout from as far back as I can remember included watermelon. We love it sliced into triangles, cut up in a fruit salad, and blended into raspberry watermelon lemonade. This watermelon salsa recipe is another delicious way to enjoy summer watermelon. First of all, when choosing your personal size watermelon, pick one that will lay flat on a

Learn the best way to cook burgers on the grill with our temperature guide. Don't fall for overcooked burgers! Get perfect results with two-stage cooking.

Japanese-style mayo has a smoother and thinner consistency, tangier character, and depth of spices that distinguishes it from its American brethren.

Japanese versions of Western dishes, known as yōshoku cuisine, may look like the originals that inspired them, but the flavor is unmistakably Japanese. Take this potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard.

Move over chickpea — there’s a new bean in town.

So this is going to be a little different from the two previous Carbonara Confessions. I didn’t go to any restaurants, I didn’t suffer through badly made carbonaras, laden with cream an…

The chef's knife is the workhorse of the kitchen: the knife you use to dice an onion, chop herbs, cut up a pineapple, and cube meat. If there's any knife you should spend more money on, it's this one. We reviewed nearly 30 different chef's knives, from both Japanese and Western manufacturers, to find our favorites.

This grilled cabbage has a great texture that's both soft and crisp, with the smoky flavor of its gently charred edges. It's made even better by a ginger-miso dressing that's sweet, salty, earthy, and tangy.