Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it),...
Author: Chris Morocco
Author: Sarah Patterson Scott
The two flavors, miso and mustard, make an unlikely but incredibly delicious pair when accompanied by lemon juice, maple syrup, and olive oil.
Author: Claire Saffitz
Author: B. Smith
In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real...
Author: Hetty McKinnon
Author: Julie Hasson
Author: Josie Le Balch
The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.
Author: Alison Roman
Author: Bon Appétit Test Kitchen