Miso

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Build big flavor quickly with condiments that are already in your fridge.

Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny. This recipe comes from Turkey & the Wolf in New Orleans, our Best New Restaurant in America 2017.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?

Because nothing will stop us from eating ramen all year long.

Chefs and artisans are crafting this flavor-packed paste out of everything from chickpeas to adzuki beans.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

What makes this salad special is the miso ranch dressing and the pulverized nori.

This isn’t the only green sauce you’ll ever make. But it might be the best one.

It makes us feel virtuous, but, more importantly, a steamer makes lightning-fast meals.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

Chicken noodle miso soup, a spicy kimchi and egg version, and more ways to play with a basic miso soup recipe.

A modern take on your childhood sick-day soup.

The best, easiest miso soup ever.

A savory take on classic miso soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

The caramel in this recipe is chewy, so it will stick to the apple but won’t turn into a hard shell when cooled.