Skip to main content
Epicurious

Tororo Soba

This summer recipe centers on a versatile ingredient that’s beloved in Japan but almost unknown here, one that I know you’ll enjoy. It’s called yamaimo, or mountain yam. This root has a nice, fresh taste, with a delicately sweet, nutty flavor and lots of umami, or sense of savoriness. The most popular variety, which you can find in Asian markets, looks like a tan-colored baton. Peel the skin and grate its white flesh. Raw yamaimo has a liquidy, slippery texture that might take getting used to, but it pairs beautifully with the toothsome soba in this dish. I’ve also added okra, a cooling Southern favorite that’s very popular in Japan.

Read More
Rosemary and Dried Cherry Pork Chops
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Brussels Sprout Pasta
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Frijoles Peruanos (Peruvian Refried Beans)
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
French Silk Pie
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.