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For months I have been on the lookout for recipes that use miso, a lot if at all possible. About a year ago, I made some delicious chicken wings with honey, butter and a few spoonfuls of red miso in an effort to use of some miso I had on hand. You see, I have three tubs taking up space, one white, one red and one brown, leftover from a past consulting project and a year later the problem hasn’t diminished in the slightest. That miso is still there and though it will keep indefinitely properly wrapped, I don’t want to keep it indefinitely. Make soup, my friend said. It’s not a bad idea, the average miso soup recipe uses about ¼ cup, but I’m a little tired of soup. So instead, the tubs get shoved into a quiet forgotten corner until I move something and am confronted with their presence. Which is exactly what happened the other day. I need to deal with this stuff or toss it once and for all. It was time to start looking for some ideas.

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I haven’t done a Chicken Wing Friday in a while and with football season starting, I think its time. Chicken wings and football are a natural pairing. The only thing that would make it better is a cold beer. Today’s wings are sticky and sweet, tart and tangy and utterly messy. They’re perfect. And a cold beer only makes them better.

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I adore buttermilk and anything made with buttermilk. It is a favorite ingredient of mine: biscuits, soups, cakes, pancakes, custards. All of it! Occasionally, when I can get my hands on some really good cream and am feeling particularly motivated, I’ll even make my own butter, separating and working out the buttermilk that I will then make into really fantastic biscuits, of course. Warm, beautiful flaky biscuits to cradle alarming amounts of homemade butter, of course. Try it. You won’t be sorry.

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If there’s one thing I love about the Midwest, it is sweet corn. Holy hell. I never experienced this growing up in Arizona. Fresh picked, it is crazy good and I buy several ears multiple times a week from the farmers markets during August and September. Can’t stop, won’t stop. I’ve been known to skid off the road, doing a messy gravel filled u-turn rather than pass a roadside stand deep in farm country. My new favorite way to cook an ear or two at a time is with this microwave method – perfectly steamed every time with little fuss and muss. A good slather of butter, a bit of salt then watch out. During these late summer days, I’ve been known to eat a few for dinner with maybe some watermelon because that’s really good right now too. Heavenly.

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Need a quick dish for your Labor Day BBQ today? How about these slow stewed pinto beans? Surely you have a few cans of beans, some bacon, a beer and an onion laying about. Chipotle in adobo? Maybe not. That might require a run to the store but you should because the spicy smokiness it adds to the beans is key. You need it, so go. Now.

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Peaches are my very favorite fruit, without a doubt. My birthday is in mid-August, exactly the time when peaches hit their peak in my area. It’s serendipitous so to celebrate, I usually buy a big bag at the farmers market and gleefully eat my way through. Nothing makes me happier. This year there was a bit of a kink in this plan. I was in France for my birthday and by the time I got home, peak season had passed. I’d also missed the sour cherries, the apricots and the best of the blueberries but this is the price I pay to travel during the best fruit months of the year. I know this. I accept this.

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Everybody I know seems to be dealing with zucchini right now. ‘Tis the season when random surprise gifts show up on your doorstep and where you find yourself googling “what to do with giant zucchini”. It happens like clockwork. You can sauté it, grill it or stuff it. Or you can pickle it.

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