I had a whole heap of miso, thanks to a recent infatuation with miso soup. But one cannot subsist on miso soup alone. What else was I supposed to do with the stuff? At the Asian market I had also...
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Flank steak has many admirable traits beyond cheapness. The cut also loves a good marinade, but I tend to forget to allow for that 12-24 hours of setting aside meat. When this recipe from Saveur only required a quick...
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