Miso
Recipes
Crisp rice cakes and sausage in a ketchup glaze
Rice cakes fried until they crackle, then lacquered in ketchup and miso with the sausage.
Creamy lemon spaghetti with a Sichuan pepper buzz
Crème fraîche, miso and lemon make the sauce, and toasted Sichuan peppercorns go in twice so your lips hum.
Ditalini, corn and a great deal of miso
Half the corn charred and half of it raw, held together by miso and thick yogurt, in a bowl you eat with a spoon.
Sweet corn campanelle with miso butter
Corn three ways in one pot, then the fix the original never knew it needed: white miso in the butter and a lemon squeezed over the lot.
Crispy gnocchi and beef on whipped miso ricotta
Beef browned to rubble, gnocchi gone golden, sprouts charred nearly black, all of it dragged through a cool miso ricotta.
Brown-butter and miso gnocchi with a jammy egg
Nutty brown butter whisked with miso, crisp gnocchi, fried sage and a soft egg broken over the top.
Miso peanut hibachi chicken
A Hawai'i grill number with peanut butter in the band.
Gnocchi and asparagus with a devious butter
Crisp gnocchi in a skillet, miso butter melting into an instant sauce.
Burnished miso chicken
Miso butter under high heat. The skin turns to amber glass.
Miso mascarpone shells
Six ingredients and one pot. The audacity of it.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Smothered green beans that skipped the can
Everything the beige holiday casserole wanted to be, finally.
Miso-sesame vinaigrette, good on almost anything
The jar in the fridge door you reach for without thinking.
Bulgogi bolognese
The bulgogi marinade was a ragù all along. Soy, sugar and garlic, simmered down slow.
Coq au vin for a filthy night in
Chicken, a bottle of Burgundy and an afternoon. This is what Sundays are for.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.