It’s no surprise that I’m a big fan of all the recipes we publish. I get to taste most of them during testing, and witness first-hand the effort that goes into perfecting them.
One thing I think we do particularly well, though, is our Recipe Maker feature called “Create Your Own Recipe.” This is where we empower you, the cook, by giving the basic ingredients and techniques to make a dish (from curry to meatloaf to brownies), and then giving you tons of choices on what to add (or not). The result is a customizable recipe, made just to your tastes.
So you can guess my first thought when I saw Linda’s post at Playing With Fire and Water. Looking at the jars of Roasted Peanut Miso, Corn Miso, and Yukon Gold Potato Miso, I wanted to learn how to make all the variations.
Miso, which involves fermentation, isn’t as simple as soup, though, and not as prevalent in American pantries. But I’m looking forward to reading Linda’s reports on the misos she liked and how to make them.