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Sake - Page 2 of 3

  • Recipe

    Miso-Glazed Wild Salmon with Sesame Asparagus

    This savory one-pan supper is weeknight-friendly because you can marinate the salmon before work or for as little as 30 minutes before you broil it.

  • Recipe

    “Napolitan” Spaghetti

    When the Americans arrived in Japan after World War II, they set up headquarters in the New Grand Hotel in Yokohama. A crowd of hungry GIs had to be fed,…

  • Recipe

    Miso-Marinated Sablefish

    Sablefish, which is also known as black cod or butterfish, is a sustainably caught fish that comes mostly from Alaska, though it is also abundant in parts of the Pacific…

  • Recipe

    Spicy Miso Chicken Wings

    Crispy fried chicken wings seem to please any crowd. This recipe adds a ginger- and paprika-spiked spicy miso sauce to an American-friendly dish that will be both familiar and delightful…

  • Recipe

    Sake-Braised Short Ribs

    The gorgeous appearance of these sake-braised short ribs is reminiscent of the dish’s popular sister, American-style braised short ribs. But the flavor of this dish is distinctively Japanese, and the…

  • Article

    Sake Gets the Spritzer Treatment

    A simple and refreshing way to drink sake this summer.

  • Recipe

    Grilled Korean Skirt Steak

    This recipe is a riff on kalbi, Korean pear-and-soy-marinated short ribs. It’s delicious wrapped in lettuce leaves with rice and a drizzle of the marinade.    

  • Recipe

    Honey-Lime-Sake Shrimp

    These simple-to-make glazed shrimp have a surprisingly complex flavor. Sake, a Japanese rice wine, lends a savory-sweet note that’s enhanced by the honey, while fresh limes and hot pepper sauce…

  • Recipe

    Soy-Braised Kabocha Squash

  • Recipe

    Sesame Chicken with Bok Choy

    The recipe calls for Thai red curry paste, a wonderfully tangy ingredient sold with the Asian ingredients in the supermarket. If you can’t find it, substitute curry powder for a…

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