This Should Be Harder: Miso Soup

23 Mar

Take some miso paste. Add it to water, hot but not boiling. Let it dissolve into the water, throw in some tofu, scallions, whatever you want, really.

Seriously, that’s it. No wonder they give this stuff out for free at Japanese restaurants.

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Things We Ate In Italy

Dusting off the ol’ blog to write about some things that I ate in Florence and around Tuscany last month. Or, 2 months ago. July 16th-20th, 2014. Michael and I were there for about 5 days at the end of July. Below are some of the highlights. Bear with me, because this is kind of long, and it’s kind of also the travel journal I was too lazy to keep up with while we were on the road.
Pernil on the Grill

Pernil takes a long time but it’s so, so worth it.
Cocktail Hour: Rhubarb Syrup

Make this simple syrup out of rhubarb for cocktails, mocktails, lemonade, whatever.
Ramp Fever: Scrambled Eggs with Ramps

What do you do with ramps? As little as possible.
Other Books: The New Basics

I received a press copy of How to Cook Everything: The Basics weeks ago, and I meant to write about it right away. But I found myself stymied. Because I think that what Bittman and his team may have unleashed upon us here is a book so good that it could replace the full edition. […]