email this pageMiso
Think of it as peanut butter, albeit a salty, pungent peanut butter made from soybeans instead of peanuts. Miso, pronounced MEE-soh, is fermented soybean paste. While it comes in a variety of forms—red or white (also referred to as dark or light), rice and barley, they’re all fairly similar and can be used interchangeably. Miso is the primary flavor in many Asian dishes including miso soup. We like its deep flavor and ease of use. It also keeps indefinitely in the fridge, which doesn’t hurt either. Look for it in the refrigerated section next to the tofu. Try it in our Orange-Glaze Tofu
Pumpkin Seeds
When carving your jack-o-lantern, don’t throw out the seeds. Bake them up for a crunchy snack. Simply clean all the pumpkin goo off the seeds, toss them with oil, garlic or onion powder, paprika, sugar, salt and pepper, place in a pan and bake at 375F for about 30 minutes or until browned and crunchy. Ghoulishy good.
Relish’s Itty Bitty Cookbook
They say the average family eats the same 10 dishes on a rotating basis. What a shame, when the supermarket is stocked with more than 25,000 foods. If this sounds like you, then you need the first-ever Relish cookbook. Compiled in a groovy paint-chip style format, it contains more than 75 recipes for all occasions, from Chocolate Ranch Cookies for bad hair days to Chicken Tetrazinni for your next supper club. It’s small so you can stash it next to the toaster for easy reference. We think you’ll relish it—we do. At least it may get you to 15 rotating dishes. It’s a great deal at $14.98 and a perfect stocking stuffer for all the cooks on your list.
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