Cabbage has always been one of my favorite foods. Growing up, it was a staple—boiled, fried, in soups or even stuffed. Its versatility is unmatched, and let’s not overlook how budget-friendly ...

It's a Japanese dish, particularly from Osaka, although you can also eat it in Tokyo. Like any traditional dish, it's cooked ...

1 tablespoon ketchup. 1 tablespoon water. 1 1/2 teaspoons Worcestershire sauce. 1/2 teaspoon Dijon mustard. 3/4 cup panko breadcrumbs, lightly crushed, see cook’s notes ...

1 pound ground pork 1 yellow onion, grated 1 garlic clove, minced 1 egg 1 tablespoon sake or white wine 1 tablespoon soy sauce 2 tablespoons potato starch or cornstarch, diluted in 2 tablespoons ...

A recipe shared in Kyoto months later, mellowed on sake, sleepy in a yukata, eaten by hand from a single plate. In every meal we touch reside the dishes we’ve cooked before. Nothing is wasted.

Turn cabbage into something intensely craveable. By Ligaya Mishan Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth. If I were to make a list ...

Sign me up! I love a no-cook recipe, and raw cabbage is amazing! Plus, my husband can't complain about the smell if it's not ...