Mochi Ice Cream

Like a Japanese ice cream sandwich, sweet mochi dough encases ice cream

Toasted Mochi in Seaweed (Norimaki Mochi)

Mochi sprinkled with soy sauce and wrapped in seaweed.

Toasted Mochi in Soybean Flour (Kinako Mochi)

Toasted mochi are rolled in a sweet, nutty coating for something between marshmallows and morning cereal.

Eggplant Parmesan

Caprese salad meets crispy fried eggplant.

Creamy Carrot Casserole

With browned breadcrumbs for crunch.

Celery Root and Squash Gratin with Walnut-Thyme Streusel

Ring in fall with this seasonal gratin.

Chile-infused condiments bring out the flavors in Japanese food.

Togarashi-Spiced Pumpkin Seeds

Flavored with Japanese chiles.

Sesame Noodle Salad with Tofu

Buckwheat noodles with Asian flavors.

Passionista

With ginger liqueur, aged rum, and tropical juice, this drink has the flair of a tropical tail without any of the overly sweet ickiness.

Chicken Parmesan

The dish that defines Italian American food.

Basic Savory Mochi (Age Mochi)

Glutinous rice cakes, called mochi, are used throughout Japanese cuisine. Try your hand at making your own with this straightforward recipe.

Buffalo Chicken Tenders with Blue Cheese Coleslaw

An instant sensation around the CHOW office.

A simple mix of sesame seeds and salt.

Cheesy Artichoke Dip

There’s a serving of veggies somewhere in there!