Miso

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

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.

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.

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.

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.

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

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

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

A savory take on classic miso soup.

A modern take on your childhood sick-day soup.

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

The best, easiest miso soup ever.

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.

A clean, well-oiled grate makes grilling tomatoes a cinch.