These Japanese burgers, known as hamba¯gu in Japanese, are such a comforting, nostalgic meal for me. My mother would make them with a red wine and ketchup sauce that was especially delicious, as it soaked into the short-grain rice. Because my kitchen has no ventilation—it’s awkwardly placed in the middle of the apartment, the farthest point from all the windows—I particularly appreciate making patties in the oven on a sheet pan. I can make a big quantity (ten!) without setting off the fire alarm. The ketchup sauce is the best part and gets made right on the hot sheet pan as you scrape up bits and pieces and mix everything together. If you’re not in the mood for cabbage, you can also serve the burgers and rice with a different vegetable, such as blanched broccoli, our Simplest Arugula Salad (page 274), or even some sliced cucumbers sprinkled with a little salt and vinegar.
This is the ultimate one-pot meal that feeds many and comforts all. By far, my favorite traditional main course. Essentially a soup made with meat (a combination of beef and pork) or seafood and root vegetables, the dish varies from home to home and town to town.
A whole book could be written about this dish, since it has been adapted and appropriated by many countries across Latin America and the Caribbean. Hence, sancocho recipes are personal, unscripted, often use locally available ingredients , and can be watered down if unexpected mouths show up.
Serving and eating sancocho is particularly personal. I go with how it was always served at my mother’s home: Once the soup is ready, the roots, corn, and meats are taken out of the broth and divided onto large platters. The broth is then strained, skimmed, and reheated to be served on the side along with lime wedges, avocado slices, white rice, and ají.
Each person gets a plate and a bowl, and they assemble their own sancocho as they wish. Some cut the roots and meats up to add back into the broth, while others eat it separately and sip the broth between bites. Whichever way you choose is fine.
Regardless, there is a lot of silverware involved.
The ordering key to a chili parlor is thus, and will guide you in your own kitchen as well
Why have a burger with some tots on the side when you can just build a burger with tots as the bun! These mini tot sliders are first and foremost insanely cute. Believe it or not, they are actually pretty easy to make, too. But most important—they are extremely delicious. If you serve your friends these sliders when they come over for the big game, they will lose their minds!