Miso is the funky, salty, fermented ingredient you need to be cooking with. Here are some delicious ways to use it.

Whether you opt for salmon, sea bass, cod or halibut, this sheet pan wonder is sure to win you over at first bite. Use red miso paste for a more intensely flavored glaze or white miso paste if you'd ...

"Miso soup's base is a broth called dashi that is made from strips of dried kelp (kombu) and dried smoked bonito flakes ...

To call this new silken tofu-miso dressing — a recipe from the chefs Travis Lett and Ian Robinson, adapted by Genevieve Ko — a salad dressing doesn’t do it justice. It’s a ...

This miso soup with poached eggs and tofu is cozy, high in protein, and ready in minutes. A healthy, satisfying meal perfect ...

Onigiri is about eating rice. The filling is the added bonus, to give the otherwise plain rice some flavor and punch. Here onigiri gets some oomph from the smoke and char of the grill (or grill pan) ...

Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath. Drain the spinach and squeeze dry. ...