The usefulness of miso is nearly unlimited, and it can convert the simplest of ingredients into an exotic dish, a secret of much of Japanese cooking. Here the fermented soybean paste is combined with scallops and a little seasoning, then allowed to sit for a while before being grilled or broiled. It’s a traditional dish, in some parts of Japan the home-cooking equivalent of slathering something with barbecue sauce before cooking. For ease of use and strict authenticity, the miso should be thinned—it’s too thick to use straight—with mirin, the sweet, golden-colored wine made from rice (and Japan’s most important sweetener before the introduction of white sugar). Mirin, too, comes in a naturally brewed form called hon-mirin; it’s preferable to aji-mirin, which may be boosted with corn syrup; check the label. But the amount of mirin is so small, and its flavor in this dish so subtle, that you can use a fruity, sweet white wine in its place or even honey. If you can, try this with Asparagus Salad with Soy-Mustard Dressing (page 190) or a plain salad. And a bit of short-grain rice, of course.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.