"I don't like to play favorites because all of my miso tubs fill specific needs, but I'm a sucker for the Saikyo miso." Though we live in modern times, some of our best foods are echoes of bygone days, when...
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A few weeks ago I finally figured out the secret to good miso soup. You can buy miso paste and all the tofu you can stomach, but to get it right you need dashi. I was so amazed by...
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Between the miso butter and the yolk that bursts atop this mountain of asparagus, this dish is rich and filling—certainly enough for a dinner. Of course, a recipe so gluttonous would have to come from fat-loving David Chang. This...
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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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The following recipe is from the April 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Although is isn't quite corn season, I couldn't resist posting this recipe for a corn and...
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Too many crudité platters leave me wondering where the buffalo wings are. Not that I'm knocking carrot and celery sticks, but there are other vegetables out there. Mark Bittman, author of How to Cook Everything, has a few suggestions...
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On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share a healthy and delicious recipe with us. Today, a new dressing for eggplant. -->Lately, one of my favorite online recipe resources has been Food Blog Search....
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I didn’t know much about miso before I picked some up at the grocery store the other day. Since then I’ve learned that it is a Japanese fermented paste that contains grains or soybeans, sea salt, and a special mold...
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Today's recipe from The Breakaway Cook is an adaptation of Japanese miso soup. Instead of using the traditional seaweed-bonito broth known as dashi, author Eric Gower replaces it with something that's probably a little more familiar to Western cooks—chicken stock....
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