Miso

We tested this pie recipe with canned sweet potatoes, but it just wasn’t as good. Go fresh or go home.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.

The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more.

These flavor-packed meatballs are delicious whether poached, grilled, or baked.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!

This elegant little dinner of lamb, miso butter–basted potatoes, and honey-glazed carrots is the perfect size for two.

Try this tossed with cooked soba noodles or drizzled over seared salmon.

With a sprinkling of spice, these simple broiled salmon skewers make an impressive appetizer.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.

This works as a fancy little passed hors d'oeuvre toast or as a more substantial dinner toast. As an hors d'oeuvre, it'll pair especially well with rose but also any sparkling wine or crisp white. If you're eating it for dinner, saute some garlicky bok choy or watercress on the side, plus a little kimchi for bite. If you're tight on cash but still want to impress, this is a great one-you don't need to buy the most expensive crab; the miso makes up for it. That said, it's always best to buy the highest quality you can afford.

Also excellent on popcorn or in place of brown sugar in barbecue dry rub recipes.

Miso paste increases the umami factor, and broccoli rabe brings refreshing bite to this classic bacon, egg, and cheese pasta combo.

Using miso on the turkey is a great way to get wonderfully moist meat — always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).