Yoshoku — the category of Japanese versions of American and European dishes — has its roots in 19th century Tokyo, when internationalism was the cultural currency of the Meiji era. By 1900, tonkatsu ...

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives. Amelia Saltsman first shared this recipe for English Pea & Spring Herb Salad with ...

Television personality, chef and restaurateur Leah Cohen is stopping by the TODAY kitchen to celebrate the start of spring with two Asian-inspired seasonal recipes. She shows us how to prepare seared ...

I’m not a huge salad person. A bowl of lettuce leaves — while refreshing when dressed in a lemony vinaigrette and served as a side to a roast chicken or steak — just doesn’t appeal to me on its own (I ...

*To blanch peas (either fresh or frozen), fill a large pot with water and a generous pinch of salt. Bring water to a boil and add shelled peas. Cover and cook 2 minutes or until al dente. Drain peas ...

This ultra-refreshing salad is the epitope of spring ingredients. Sweet snap peas, cooling mint, bright lemon and salty pancetta come together to create a salad symphony. All the flavors sing on their ...

In many parts of the country, fresh spring peas are already in the markets. (The season starts on the West Coast and extends through mid-summer on the East Coast and Midwest.) This is cause for ...

When you want to celebrate spring with something other than strawberries and rhubarb, turn to this recipe that showcases the season’s other celebrity couple, peas and mint. Sugar snap peas add some ...

4 cups freshly shelled spring peas (yes, you may use frozen baby peas, but don't tell anyone I said so...) In a soup pot, melt the butter over medium heat and cook the shallots for 5-6 minutes, or ...

Thai green curry is one of my favorite curries and pairs so well with seafood. One of my favorite vegetables to put in green curry are Thai pea eggplants which look like English peas. Since I can't ...