What St. Louis restaurant dish was so memorable that you recreated it at home? —Ed N., St. Louis Instead of guessing at the ...

The asacha (morning tea) set breakfast includes a variety of teas, porridge, fish, pickles, miso soup, and wagashi (confections ... like the specialty artisan bean curd served in hot pots in ...

The flaky texture makes them just as good on their own as they are with soup or eggs. They’re easy to make ahead ... Carrots au Gratin is the answer. It turns a basic vegetable into something rich, ...

Another time, it was a bean ... vegetable using curry leaves and pepper. The winners here are the rasam. Here, it’s not just spices but it’s tiny bowls of soupy heaven that will brighten your day ...

This delicate soup is designed to let the tender spring vegetables shine on their own. This light spring vegetable soup is laden with nutrient-dense root vegetables like potatoes, carrots ...

You can also use half of the vegetable broth that is called for and substitute water for the other half. You can add a splash of heavy cream to make this hearty soup even heartier. Keep in mind ...

He became astonishingly ravenous and ate whatever we ate: pasta tossed in a fermented bean curd butter, fatty pieces of cha siu, big slices of watermelon and orange. And his appetite only grew.

Unexpected detours, cultural wanderings and happy supermarket sprees are all part of the fun. Here's what our Japan road trip ...

Add the buttermilk and allow to simmer over a low heat until the potatoes are soft. Blitz with a soup gun until it is smooth. Season to taste and serve with some chopped chives and chopped pumpkin ...