Pasta Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Pasta Saveur Recipe Japanese Remove all Difficulty Easy (5) Medium (3) Course Main Course (4) Soups & Stews (2) Appetizers (1) Side Dish (1) Season Summer (2) Winter (2) Spring (1) Technique Braise (1) Fry (1) Saute (1) Slow Cook (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Japanese"; var omni_prop8 = "Main Ingredient:Pasta,Source:Saveur,Topic:Recipe,Cuisine:Japanese"; var omni_pageName="saveur:"+omni_prop12; 01/21/2013 Tantanmen (Sesame and Chile Ramen) We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat. Issue #153 12/20/2010 Spelt Spaghetti with Kombu and Onion Broth 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 Mobile-Style Oysters 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 Crispy Duck with Udon Noodles The recipe for this entrée was given to us by Off the Shelf, a film catering company. Issue #127 10/02/2007 Cold Udon 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 Udon with Dashi Dashi, a stock made from dried fish and seaweed, is the classic base for udon soup. Issue #106 10/02/2007 Udon with Soft-Boiled-Egg Tempura 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 Japanese Buckwheat Noodles Soba is truly a luxury food. Issue #11