Like so many of you, I’ve been counting down the days, hours, and minutes for the release of Good Things – her much-anticipated follow-up to the James Beard Award-winning classic Salt, Fat, Acid, Heat.
My copy is still en route (cue impatient tracking refreshes 😅), but luckily we got a sneak peek this summer thanks to NYT Cooking. If her Creamy Lemon-Miso Dressing with Roasted Broccoli is any indication, we’re in for some delicious recipes – but, honestly, is anyone surprised.
The secret to this ultra-creamy dressing is the aquafaba (the liquid from your can of chickpeas) which when whipped with Dijon, vinegar and oil creates a mayo-like base which is then flavored with lemon, miso, garlic, onion powder, and celery seeds and poppy seeds. That’s it! It was the perfect balance of flavors and so unbelievably good with the charred broccoli.
Trust me when I tell you, you’ll be drizzling this dressing on absolutely everything – or, you know, sneaking shots of it when no one is looking!
Book: Good Things, page ?
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: white miso
Pricey Ingredients: —
Hard-to-find: —
Recipe on NYTCooking (unlocked).
