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 ...

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 ...

Kewpie mayo delivers tons of richness and creamy texture to this versatile, vegetable-packed potato salad. Chef and cookbook author Sawako Okochi makes this vegetable-studded, creamy potato salad ...

A summer backyard bash isn’t quite the same without one particular side dish: potato salad. Perfectly crispy on the outside, warm and soft on the inside, and coated with a luscious layer of creamy ...

If you think of potato salad as healthy, you might want to think again. But that doesn't mean you can't tweak the recipe a bit. Potato salad is a side dish that's made using boiled potatoes and ...