In the early 1980s, one time the “no reaction”-having spice king Lao kids in the apartment complex across the street from mine handed me a bag of crunched-up, uncooked ramen with the spicy soup powder ...

If you’ve only ever eaten radishes raw, you’re missing out. Raw radishes have a pleasant, crispy texture and a sharp, peppery, sometimes slightly spicy taste. When roasted, they become milder, more ...

It’s CSA season again! I love going to Woven Roots every other week (because with only two of us at home, weekly is too much food!), and dreaming up ideas when I see what they have on the tables. This ...

Sinigang na bangus sa miso is a Filipino sour soup made with milkfish simmered in a tangy tamarind broth enriched with miso ...

Salty, earthy, funky, is how Sarah Jampel for “Bon Appetit” describes miso, the fermented, versatile ingredient that she puts in everything from pasta salad to apple pie for a mega flavor-boost. Miso ...

Note: Kombu is a dried sea vegetable that is used to flavor stock, and is available in the Japanese food section of larger supermarkets, co-ops and Asian markets. If you don't want to use it, add more ...

The nutrition geek in me is on full display when I talk about soy foods – I could be accused of getting overly giddy about them. Here’s why: Soy is one of the few plant foods that’s a complete protein ...

Miso soup is a traditional Japanese soup made from miso paste, a fermented soybean paste. The soup is often served with sushi and rice dishes, and it's usually the first course at a Japanese ...