When temperatures plummet, my hungers surge. Give me warm comforts with bold flavors. Nothing fussy; it has to be easy and it ...

But we here at New York Times Cooking are all about solutions. Genevieve Ko has created a terrific guide to egg substitutes ...

Close-up view of a bowl of miso ramen with pork, green onions, and egg - The Image Party/Shutterstock ...

Firstly combine the soy, miso, mirin and water ... Stir through the rice, then add the sauce and bring up to heat. 3. Fry the eggs and place on top of the mushroom and rice.

While the exct origins of butter mochi are unknown, “all I can do is give thanks that it exists,” writes cookbook author and fashion designer Peter Som. His version uses browned butter ...

Beat the eggs with the dashi mixture ... Add the dashi to a pot and dissolve the miso, without heating. 5. Turn the heat back on, and once the soup is hot, pour into bowls, over the herbs.