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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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12 Comments
sandra
August 25, 2023
I’ve used miso to make caramel (and then swirled it into ice cream). Think salted caramel but instead of salt use miso 😉
I also have a William Curley recipe for miso walnut sables which are a big hit every time I bake them.
I also have a William Curley recipe for miso walnut sables which are a big hit every time I bake them.
Rebecca G.
July 22, 2016
I've just discovered an excellent use for miso. Mix miso in mayo for a dip. I've dipped mushroom tempura and fries and it's heavenly. (& I'm not a big mayo fan)
Renee P.
July 22, 2016
I'm totally confused! Sitting here July 22nd and reading about cold we a there on the east coast when it's going to be near 100 today. When was thisvwritten?
Laurie G.
February 8, 2016
Mix equal parts miso and tahini, plus enough water to make a creamy paste. Use it on/in a baked potato.
Nimrod
February 1, 2016
I discovered this years ago! Add Miso. Also Miso Makes killer black eyed peas with Soba noodles. And some dried New Mexico chilies!
chez_mere
January 31, 2016
Miso and heavy cream is always a win. Especially when you drizzle it over roasted parsnips and kale
jbban
January 31, 2016
I never have trouble using up miso - I put it in my daily porridge (+tahini)!
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