Put Miso Butter on Everything
Source: New York Times
About once a week, I find myself eating miso butter off a spoon like a deer with a salt lick. (In case you’ve ever wondered what the glamorous life of a Cooking editor looks like, that’s mostly it.)For me, it started with Sam Sifton’s recipe for miso chicken, a really lovely way to cook bone-in, skin-on chicken thighs. That recipe, served with steamed white rice and the laziest possible version of a smashed…
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