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Whenever I buy miso, I wonder if I could do anything with it other than making soup, especially since it often comes in absurdly large packages. Mysteriously, the package of miso I has some tantalizing tips about its use as a marinade, but no recipe. I poked around online, and the recipes range from crazy complex to just lame sounding, so I made my own version. I used it to marinate chicken prior to BBQing, but I think it'd probably be good with pork or even fish if you're into that sort of thing. It was really delicious, and I highly recommend it. The ingredients are given in approximate proportions, but you should mix it to taste before putting it on the meat. This made about enough to marinate an entire cut chicken. Ingredients 2 Tbsp miso (the kind you use will change the flavor of course) 1/3 c. warm water (enough to dissolve the miso) 2 Tbsp cider vinegar 1 tsp honey 1 tsp sugar 1 tsp sesame oil 1 tsp sesame seeds 1 tsp light soy sauce 1 tsp dark soy sauce I didn't ad

This is another recipe from Chef Ramzi's cookbook. Very easy to make, good on rice or with pita bread. Had a bit of protein from the chickpeas, which makes it a nice satisfying side dish (or main dish for skinny vegetarians.) Ingredients 2 10oz packets of frozen spinach, thawed and squeezed dry, or 2 pounds fresh spinach, blanched 1 onion, cut into thin strips 2 tsp garlic crushed with salt 1 can chickpeas, boiled for 5 minutes or nuked for 2 2 small, or 1 medium lemon (about 1/2 c. juice) 1/4 tsp cinnamon (or equivalent Arabic spice mix) 1/2 tsp cumin 1 tsp salt Preparation Saute onions and garlic in olive oil until starting to brown, then add chickpeas and cook until slightly browed. Add spinach and spices, cook for a few minutes, then add lemon juice and cook for another couple minutes until the lemon no longer dominates the flavor. If it is too dry (i.e. sticking to the bottom of the pan), add a bit of water. You can serve it with fried onions and lemon slices if you like.

Call it chicken parmesan, parmigiana, or parm, most of the time this winds up being a soggy, insipid dish. BUT--never fear, dear readers, I have improved it! The trick is to put the chicken (or veal) cutlets on top of the sauce, which keeps the breading from getting soft. I keep the cutlets small so that they have more crispy surface area and I use noodles instead of spaghetti, so it serves like a casserole. Overall, it helps to use high-quality ingredients for maximum flavor--the ones listed below are ideal, but you can use block mozarella, canned sauce, etc... Cutlets 1.5 lb. chicken breasts 1.5 c. flour 3 eggs, beaten 1.5 c. panko crumbs Salt and pepper Oil for frying Sauce 1 large can plum tomatoes 1 large can diced tomatoes 1/4 c. olive oil 2 tbsp. tomato paste 1 medium onion, minced 3 cloves + 2 cloves garlic 1/4 c. red wine 1 Tbsp. oregano 2 tsp. dried basil or a handful of fresh 1 tsp. black pepper 1/2 tsp. red pepper flakes 2 bay leaves Salt to taste + m

I synthesized this from a couple of recipes. It turned out pretty well, and we could use some more Indian recipes on the blog. Ingredients 1/2 pound paneer or tofu 1 red and 1 green bell pepper, cut into 1.5-2" squares 1.5 Tbsp coriander seeds 2 dried red chilies 4-6 cloves garlic, minced 4-6 medium tomatoes (depending on desired sauciness), peeled by immersing in hot water 1/4" slice of fresh ginger, skinned 1/2 tsp turmeric 1 tsp cumin seeds 2 Tbsp chopped fenugreek or celery leaves Salt Preparation Fry coriander seeds and chili peppers in about 2 Tbsp oil until the seeds start to brown slightly, then add garlic and cook until golden brown, taking care not to burn the coriander seeds. Combine the stuff in the pan, the tomatoes, and the ginger in a food processor or blender. Puree well. Fry the paneer in oil until browned. In the same pan, fry the bell pepper, taking care not to overcook them since they'll be cooked more later. Drain on a paper towel. In the same pan, if

I got this recipe from a cookbook by Chef Ramzi , which contains a nice mix of Middle Eastern and international recipes. I have no idea if it's an "authentic" Middle Eastern recipe, but it uses ingredients and techniques from that region. It's also really easy, uses simple ingredients and is quite tasty. Ingredients 1 small onion, cut into thin strips 3-6 cloves crushed garlic (traditionally pounded in a mortar and pestle with salt) 2 zucchini, cut into circles 1 eggplant, peeled and cut into 1" cubes 2 medium tomatoes, cubed 1 c. water 1/2 tsp cumin (or to taste) 1/4 tsp cinnamon (or to taste) S&P Preparation In a heavy bottomed, wide sauce pan or dutch oven, saute the onion and garlic together on medium-high in about 3 Tbsp of olive oil until transparent, then add the eggplant and cook until it starts to get soft around the edges. Add zucchini and cook for another couple of minutes until they start to soften a little bit. Add the tomatoes and the spices, an

I don't know if this is a true chimichurri: if you want a discussion of what that means, read here . What it is is a zingy green-ish sauce that's good on meat and fish. It's very intense when you first make it, but it will mellow in the fridge. I used the herbs I had on hand--you can certainly alter these if you like. I actually left out the oil last time, since I wanted to use it as an extra-zingy topping. If you are going to use it as a marinade, add the oil, which will help with heat transfer when you cook with it, and will protect the herbs from scorching. 1/2 c. mild olive oil or grapeseed oil (optional--see note above) 1/2 c. onion 3 garlic cloves 1 c. chopped tomatoes 1 small medium-spicy chili 1 bundle cilantro 1/2 bundle parsley 2 limes, juiced 1/4 c. red or white wine vinegar 1 Tbsp. dried mint, or several branches of fresh 1 Tbsp. thyme 1 Tbsp. marjoram 2 tsp. ground cumin 2 tsp. black pepper 1 tsp. salt 3 Tbsp. salt or to taste 2 bay leaves G