The oven technique for this ragù Bolognese recipe develops rich flavors and a tender, silky texture. This is the Bolognese that will leave you and your loved ones weak in the knees.
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.
A moist and zesty orange bundt cake topped with a buttery citrus glaze and a floral finish. Perfect for spring gatherings or teatime.
This Japanese Curry Slab Pie is a cozy mashup of two comfort food classics—shepherd’s pie and Japanese curry—wrapped in a super flaky crust. It’s packed with tender short ribs, carrots, potatoes, and peas, all simmered in a thick, mildly spiced curry sauce.
The key to making this banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.