Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

As if they are bursting from the earth, the greenest foods are now everywhere: asparagus and peas, ramps and spring garlic, sorrel and onions, bok choys and young kale, and bright, fresh herbs. A ...

A mixture of ground nuts -- such as hazelnut and almonds -- sugar and liquid (egg whites and perhaps a liqueur), nut pastes are frequently added to baked cakes, tarts and pastries for added richness ...

No tomato paste? No problem. These smart substitutes keep sauces rich, balanced, and full of flavor without missing a beat.

Crisp on the outside with chewy interiors, these almond macaroons are perfect for the Passover table. They're a specialty of baker/novelist Louise Miller, who is the pastry chef at The Union Club of ...

The basic recipe for fermented garlic paste comes from this fantastic book, aptly-named Fermented Vegetables. Basically, you ...

It’s never too soon to start planning your holiday baking, and many classic recipes call for nut pastes as an ingredient. A mixture of ground nuts such as hazelnut and almonds, sugar and liquid (egg ...

Quince paste is drying in a slow oven. It's taken 18 months to get to this point and the entire venture started as an accident. The recipe used to make it is problematic and the result is proving ...

Over the next month, we'll bring you a video each week featuring Kris Yenbamroong of LA Thai hotspot Night + Market demonstrating a different basic Thai cooking technique. We'll kick things off this ...