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cooking.nytimes.com
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling
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Get Rum Punch Recipe from Food Network
Get Rum Punch Recipe from Food Network
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Get Avocado Toast Recipe from Food Network
Get Avocado Toast Recipe from Food Network
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Get Pisco Sour Recipe from Food Network
Get Pisco Sour Recipe from Food Network
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Get Tahini and Yogurt Spread Recipe from Food Network
Get Tahini and Yogurt Spread Recipe from Food Network
cooking.nytimes.com
Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream Lemon verbena is one of them I'd often heard about it but never quite understood its fascination until we began growing it.''
Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream Lemon verbena is one of them I'd often heard about it but never quite understood its fascination until we began growing it.''
www.chowhound.com
A summer-y, big-batch Cinco de Mayo margarita recipe made with fresh watermelon, lime juice, tequila, and a touch of peach liqueur.
A summer-y, big-batch Cinco de Mayo margarita recipe made with fresh watermelon, lime juice, tequila, and a touch of peach liqueur.
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A nonalcoholic cranberry cocktail recipe with ginger syrup and sparkling apple cider.
A nonalcoholic cranberry cocktail recipe with ginger syrup and sparkling apple cider.
www.allrecipes.com
This dark, tangy cocktail is great for an evening in.
This dark, tangy cocktail is great for an evening in.
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Get Peach Martini Recipe from Food Network
Get Peach Martini Recipe from Food Network
cooking.nytimes.com
Crema is thinner than sour cream, a little more tangy and slightly salty You can sometimes find it in stores, but it’s very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet It’s marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes
Crema is thinner than sour cream, a little more tangy and slightly salty You can sometimes find it in stores, but it’s very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet It’s marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes