Miso-Silan Glazed Cabbage Steaks with Spiced Crispy Chickpeas

Spiced Crispy Chickpeas

Miso-Braised Chuck Roast with Golden Potatoes

Carrot-Ginger Dressing

Garden Crunch Salad with Carrot-Ginger Dressing

Braised Onion and Mushroom Chicken Thighs with Lemon-Miso Sauce

Braised Minute Steaks with Eggplant and Figs

Flat Iron Steak with Tomato and Corn Salsa

Mediterranean Fish with Harissa and Preserved Lemon

Caesar Dressing

Salmon Caesar Salad

Beef & Zucchini Meatballs over Parsnip Purée with Pomegranate Reduction

Mushroom Potato Kugel

Turmeric-Braised Celery and Carrots

Roasted Haricots Verts and Tomatoes

Spicy Kimchi Soup

Ginger Syrup

Ginger Cider Sippers

Basic Chicken Stock

Mushroom Broth

Vegetable Broth

Shiitake Udon Noodle Soup with Seared Baby Bok Choy

Roasted Eggplant and Tomato Soup

Mushroom & Butternut Squash Barley ‘Risotto’

Olive and Sun-Dried Tomato Dip

Blistered Shishito Peppers

Ashkenazi Lower East Side Soda

Saffron-Infused Arak or Tequila

Sephardi Za’afran Soda

Chocolate-Pomegranate Snacking Cake

Miso Blondies with Cacao Nibs

Spiced Pomegranate Poached Pears

Issue 85, The Umami Issue, is all about the flavor that makes you go back for one more bite. Across 132 pages, we dig into the science behind umami and the ways Jewish cooks have been building it for generations, from long-simmered chicken soup and cholent to browned onions, fermented vegetables and deeply roasted meats. Susan Barocas takes miso far beyond soup, with a guide to what to buy, how to use it and recipes like miso-braised chuck roast and miso-silan cabbage steaks, while Dani Goldblatt turns her attention to the underrated minute roast and shows how to get the most out of it. Liz Rueven goes back to basics with stocks and broths that make everything you cook taste better, and Shoshana Levin explores Joel Haber’s Cholent: The Most Jewish Food on Earth. You’ll also find a kimchi taste test, seasonal recipes built around squash, cabbage and fennel, an inside look at Flam Winery, an umami-packed olive, sun-dried tomato and white bean dip, ginger cider sippers, miso blondies, and plenty more. It’s an issue about understanding why food tastes good, then learning how to make it taste even better.

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