A miso-infused glaze is a handy condiment that lends rich and satisfying flavor to fish, vegetables and tofu. Miso is a paste made from soybeans that are fermented with salt and a koji starter (kojikin). It’s a complete source of protein and is rich in vitamins, minerals and antioxidants, while its fermentation process promotes the growth of probiotics. In addition to its notable health benefits, miso has an appealing savory, salty-sweet quality, known as umami, which is a powerful flavor enhancer.

Miso is not limited to glazes. Add it to butter, cream sauces, mayonnaise and dressings for extra umami flavor, or stir a final dollop into soups, mashed potatoes -- even pasta. It also adds a wonderful salty note to cookies and sweets. Note that miso is very salty, so moderate the amount of salt (or soy) you may include in any recipe with miso. Miso is available in different varieties: white, yellow and red. The darker the color, the stronger the flavor. When using it with a mild white fish, such as a halibut, use a lighter miso. Any firm, flaky white fish, such as halibut, cod, sea bass or grouper, can be used in this recipe.

Miso Glazed Halibut

Active time: 20 minutes

Total time: 20 minutes, plus marinating time

Yield: Serves 4

Marinade:

3 tablespoons white miso

2 tablespoons mirin

1 tablespoon low-sodium soy sauce or tamari

1 tablespoon unseasoned rice vinegar

1 teaspoon toasted sesame oil

4 center-cut halibut fillets, each about 6 ounces

Chopped scallions for garnish

Toasted sesame seeds for sprinkling

Whisk the marinade ingredients in a small bowl. Arrange the fish in one layer in a glass container. Pour the marinade over the fish and turn to coat. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).

Line a rimmed baking sheet with foil. Wipe off all but a thin layer of marinade from the fish.

Arrange the fish skin-side down on the baking sheet. Broil no closer than 6 inches under the broiler element until the top is deep golden brown and the fish is cooked through, 6 to 8 minutes, depending on thickness of the fish. Keep an eye on the fish, as the sugars in the glaze may begin to burn. If this happens, transfer the baking sheet to a lower rack in the oven.

Serve garnished with the chopped scallions and toasted sesame seeds.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Sticky ribs are a fun, finger-licking barbecue treat. Baby back ribs are smaller and leaner than meaty, fattier spareribs and make for a more tender and slightly less messy bite. In this recipe, baby back ribs get a double infusion of flavor, with an initial coating of dried spices, followed by a glaze of puckery barbecue sauce. The rub complements the sauce, doubling down on the sweet, salty, spicy flavors while helping to tenderize the meat. The ribs are then basted and finished with a cheek-sucking pomegranate sauce, which lacquers the meat during the final minutes of cooking.

Pomegranate molasses is the key ingredient in the barbecue sauce. It’s a staple of Middle Eastern, North African and Mediterranean cuisine and consists of pomegranate juice, sugar and lemon, which are reduced to a thick and glossy syrup. The flavor is distinctly fruity, winey and sour at once, without being cloyingly sweet. Pomegranate molasses can be found in well-stocked supermarkets or specialty stores.

Ideally, coat the meat with the rub at least one hour or up to 24 hours before grilling.

Pomegranate Glazed Ribs

Active time: 25 minutes

Total time: about 3 1/2 hours, plus marinating time

Yield: Serves 4 to 6

Rub:

2 tablespoons kosher salt

2 tablespoons granulated sugar

2 tablespoons brown sugar

2 teaspoons ground cumin

2 teaspoons sweet paprika

2 teaspoons freshly ground black pepper

2 racks baby back pork ribs

Sauce:

1/2 cup pomegranate molasses

1/4 cup ketchup

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 tablespoon Sriracha

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon sweet paprika

1/4 teaspoon freshly ground black pepper

Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours. (If refrigerating the ribs, remove them from the fridge 30 minutes before grilling.)

Combine the sauce ingredients in a small saucepan. Bring to a simmer, then continue to simmer over medium-low heat for 4 to 5 minutes to meld the flavors.

Prepare a grill for indirect cooking over low heat (about 275 degrees on a gas grill) or heat the oven to 275 degrees.

If using a grill, grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning once or twice. During the last 30 minutes or so of cooking, baste with some of the sauce. When the ribs are tender, increase the grill heat to medium-high. Grill the ribs over direct heat until slightly charred and crisp, 6 to 8 minutes. (Keep an eye on the ribs to prevent burning.)

If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of the oven until tender, 2 1/2 to 3 hours. During the last 30 minutes or so of cooking, baste with some of the sauce. When the ribs are tender, increase the oven heat to 450 degrees and cook until the ribs begin to crisp, about 8 minutes. (Keep an eye on the ribs to prevent burning).

Let the ribs rest for 5 minutes. Cut into individual pieces and serve with the remaining sauce for dipping.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

This soba noodle salad is wholesome and addictive. It’s studded with garden-fresh ingredients and laced with a citrusy soy and tahini dressing for a nutrient-rich, one-bowl meal. The main ingredient, of course, is the noodles.

Soba noodles are a variety of Japanese noodles traditionally composed of buckwheat and water. (Some soba noodle products may also contain wheat flour, but the principal flour should always be buckwheat.) When cooked, soba noodles are delicious simply eaten on their own with a dipping sauce, slurped in soups and stir-fries, or swirled into cold noodle salads.

This soba noodle and vegetable salad is delicious at room temperature or chilled. It has a lengthy list of ingredients, but once they are all gathered, the recipe comes together quickly. Many items are easily found in your vegetable bin or at your market. The dressing is a balance of condiments, each of which contributes to the nutty, sweet-piquant sauce that can be drizzled over the noodles to your taste.

When cooking soba noodles, pay attention to the package instructions. Dried noodles cook quickly, taking anywhere from 3 to 4 minutes, depending on the product. Once cooked to al dente, drain the noodles and immediately rinse them under cold water to stop the cooking process. If the noodles are overcooked, they will break and turn mushy. Just like with wheat pasta, save some of the starchy cooking water to use for adding to sauces or to simply sip. Yes, it’s that good.

Soba Noodle Salad With Tahini Dressing

Active time: 30 minutes

Total time: 30 minutes

Yield: Serves 4 to 6

Dressing:

1/4 cup soy sauce or tamari

1/4 cup tahini

2 tablespoons unseasoned rice vinegar

2 tablespoons fresh lime juice

2 tablespoons finely grated peeled fresh ginger

2 tablespoons sesame oil

2 tablespoons maple syrup or brown sugar

1 tablespoon Sriracha

8 to 9 ounces buckwheat soba noodles

1 large carrot, cut in matchsticks

1 large red bell pepper, seeded and thinly julienned

2 to 3 narrow scallions, sliced on the diagonal

1/2 large English cucumber or 2 Persian cucumbers, seeded and cut in matchsticks

1 heaping cup finely shredded red cabbage

1/2 cup defrosted frozen edamame, plus more for sprinkling

1/4 cup fresh cilantro leaves, plus more for garnish

2 tablespoons toasted sesame seeds, divided

Combine the dressing ingredients in a bowl and whisk to blend. Taste for seasoning.

Bring a large pot of water (not salted) to a boil. Add the soba noodles and cook according to the package instructions. Drain the noodles and immediately run under cold water to stop the cooking process. Drain well, then transfer the noodles to a wide serving bowl. Add 2 tablespoons of the dressing and stir to coat. (This will prevent the noodles from sticking.)

Add the carrot, red pepper, scallions, cucumber, cabbage, edamame, cilantro and 1 tablespoon of the sesame seeds. Drizzle with about 3 to 4 tablespoons of the dressing (or to your taste) and toss to evenly distribute the ingredients. Garnish with additional edamame, cilantro and 1 tablespoon sesame seeds.

Serve the noodles at room temperature or chilled. Pass the remaining dressing for drizzling. Any remaining dressing can be stored in the refrigerator for up to one week.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood