The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better...
Author: Bon Appétit Test Kitchen
Author: Kay Chun
Author: Thomas Rau, M.D.
Author: James Beard
Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.
Author: Chris Morocco
Author: James Beard
Author: John Ash
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
Author: Victoria Granof
Author: Gretchen Davis