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01/21/2013
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
Issue #153
12/20/2010
Chef Michael Anthony fortifies the deeply flavored broth for this dish with caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking.
Issue #135
12/17/2010
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.
Issue #135
05/03/2013
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Issue #127
10/02/2007
Cooking udon by adding cold water to the boiling noodles in several stages ensures that they cook all they way through yet stay pleasingly firm on the outside.
Issue #106
10/02/2007
Dashi, a stock made from dried fish and seaweed, is the classic base for udon soup.
Issue #106
10/02/2007
A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs.
Issue #106
05/19/2008
Soba is truly a luxury food.
Issue #11
08/09/2010
Deliriously joyous and seductive, Tampopo is a rush to find the perfect noodle, blending sex, food, and comedy; what more could one want? Here is Nibbledish's ramen inspiration.
Does Not Apply
Source: Nibbledish
02/10/2009
Soy sauce, vinegar, and honey blend together nicely to make a fast dressing for this Asian noodle salad.
Does Not Apply
Source: Nigella
01/14/2008
Sake and soy sauce are all that's needed to flavor this satisfying dish.
Does Not Apply
Source: Chubby Hubby