Couscous is not a grain, as you might think, but a semolina paste. In fact, couscous is made from the same wheat semolina flour used to make commercial spaghetti.
Couscous originated in the Maghreb, today’s North Africa, and owes its origins to the Berbers, an indigenous people of the region. The Saracen conquest of Europe in the 7th and 8th Centuries is believed to have introduced the dish to the Western world.
Owing to its origins, couscous is often served …
Miso is a fermented, soybean paste, dating back to seventh century Japan.
Miso begins with a grain, usually rice or barley, which is then inoculated with mold spores. These molded grains, koji, are combined with soybeans and sea salt, and then pakced into wooden barrels, where the mixture ferments for anywhere from three months to three years. Indeed, the various types of miso owe their differences to the length of the fermentation period. The fermentation temperature, the proportion of koji to soybean, and the type of grain also influence the miso product.
Rice miso (kome miso), barley miso (mugi miso), and soybean miso (hatcho miso) form the three basic categories of miso. These groups …
This is one of the first recipes I learned to make on my own. It’s simple, it’s easy, it’s versatile, and, naturally, it’s good. Try these potatoes as a side to miso glazed halibut….
Miso shiru, or miso soup, is a staple of Japanese cuisine. The soup is touted for its health benefits, much the same way chicken soup or matzoh ball soup is here in the West. The health benefits come from the active cultures contained in the miso – which is why you should look for unpasteurized miso, and avoid allowing the miso to boil.
Miso soup can be served for breakfast, lunch, or dinner, and usually …
Unlike most of her recipes, Ina Garten jokes, this one does not start with a pound of butter. And yet, her lemon yogurt cake is no worse for the wear. In fact, I’ve made this recipe countless times without ever growing tired of it. And because it’s so good and so easy to make, it’s become my recipe of choice for pot-lucks and parties.
Over time, I have made my own small changes…