Shabu-shabu. Sukiyaki. Oden. Known as Japanese comfort food, hot-pot cooking satisfies the universal desire for steaming, gratifying, and hearty meals that the whole family can enjoy.
In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming hot pots from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation — just an earthenware crock, a portable burner, and a good appetite.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better