Miso

The miso gives these cookies a secret hit of salt...but you'd never guess it's in there.

Did we lose you with the miso? Don't go!

The method inspired me and a bunch of other viewers. Here’s how it works.

This goes way beyond soup. Crank up the miso on your life instead of ignoring it in the back of the fridge.

It's super fast, and super delicious. If you’ve been afraid to cook salmon, this is a foolproof way to get started.

Quick cooking, not-too-expensive, and super satisfying, salmon fillets are a weeknight dinner slam dunk—and our go-to method for making them is pretty much un-mess-up-able.

Lentil soup is a Rent Week classic, especially when it's cold outside...and you have to buy a credenza.

If every eggplant were glazed with miso, the world would be a better place.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

This is me giving you permission to eat chicken wings—and only chicken wings—for dinner tonight.

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

Take out your tofu and put away your winter coat.

Why add salt when you can add salt AND flavor?

There's more to miso than soup. A tub of the good stuff can upgrade most weeknight dinners instantly.

The ultimate dinner-to-desk lunch dish.

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

With very little shame.

Sheet pan dinners are the quickest way to layers of texture and flavor—on a weeknight, no less.

That three-ingredient sauce can go on anything. Double batch = necessary.

Most soups have me raiding the kitchen 30 minutes after my last slurp. But not this noodle-y, herb-packed exception.

Springy ramen noodles and a vegetable-packed miso pesto have us itching for pasta night.

We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.