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White miso

Miso paste, dark

Fermented soybean paste, the mild end.

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Saffron

About this kitchen

A small notebook of recipes we actually cook. Everything is tested three times, in a domestic oven.

In season now

[in_season limit="5"]

Lately

A closed door 10 September 2026
Why the second loaf is always better than the first, and what that tells you about learning to cook anything at all 5 August 2026
On testing 28 July 2026
Quiet interfaces 15 July 2026
The slow web, and five kinds of link 2 July 2026

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Essays (6)
Notebook (2)
Seasonal (1)
Technique (4)

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batch leftovers make-ahead one-pan preserving slow sourdough stock weeknight

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