Put two of summer's favorite fruits on display with this fresh peach and cherry salsa served over grilled chicken thighs. "We ...

Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.

Combine the soy sauce, rice vinegar, sesame oil, sesame seeds, ginger and miso in a small bowl and set it aside for the flavors to meld. 2 Add the pea pods to boiling water and cook for 1 minute.

1 teaspoon sesame oil. 1 tablespoon sambal oelek (or your favorite chile paste) 1 teaspoon honey or sugar. A few dashes Worcestershire sauce. ¾ pound boneless, skinless chicken thighs, cut into 1 ...

Preparation 1. In a medium bowl, make the marinade: Whisk together the miso paste, lime zest and juice, oil, maple syrup, sesame oil and garlic until blended.

For chicken. 1/4 cup white miso. 1/4 cup soy sauce. 1/4 cup unseasoned rice vinegar. 2 tablespoons white sugar. 1 tablespoon grated fresh ginger. 4 medium garlic cloves, finely minced.

Roast (middle rack) for 15 minutes, then stir the pears, turning them so they cook evenly. Continue to roast for another 15 minutes, until the chicken is browned and cooked through (to an internal ...

Pairing this chicken with miso rice is 100 times better than steamed white rice, because the miso complements the teriyaki flavor. It’s a Japanese paste made of fermented soybeans (can also be ...

My 16-year-old son thinks his American breakfast is not complete without miso soup. He dips his toast in the soup, which is something I have never seen a Japanese do, but he says it’s delicious.

In a blender, combine the water, miso, ginger, ⅓ cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper. Blend until smooth, about 1 minute. Add the oil and blend until ...