Greek yogurt and miso: an unlikely dream team
There are a million ways to use miso—here are 12.
A weeknight dinner you can toast to.
To miso soup and beyond!
It's the source of mealtime dignity.
Nancy Singleton Hachisu gives us three ways to preserve the Japanese way—from beginning to advanced, fast to very slow.
Nancy Singleton Hachisu, author of Preserving the Japanese Way, teaches us that making your own miso is worth the few months.
Who's to say what's lunch and what's dinner? Alice Currah of Savory Sweet Life, who serves lunch that could be dinner and dinner that could be lunch.
Open your eyes to the wonders of soy with these 9 unexpected ways to cook -- and bake -- with soy.
Trade in a heavy and dense winter meal for a lighter, but still satisfying option of scallops and creamed kale.
Give a simple, Asian-inspired spin to your weeknight dinner.
Let a savory, warming broth be the blank canvas of your winter meals.
The finalists are in, and we want to know -- which recipe is your pick for Your Best Edible Gift?
Feeling blasé about vegetables? Miso paste can help.
A revelatory recipe -- that asks nothing of you.
Miso is so hot right now -- here's why you should love it anyway.
The best tips and tricks on how to differentiate, use, and store miso.
Slaw that belongs nowhere near a pastrami sandwich.
A savory, spicy butternut squash soup you won't expect, but one you'll want to eat all season long.
Gena is boldly going where no Food52 column has gone before: she's cooking tempeh. And you are, too.
Expecting your weeknight meals to be quick, balanced, and incredibly flavorful is never too much to ask.
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Well played. You deserve a cookie.
Name your first collection or try one of these: