Does anyone know if a place called "The Lantern" is still in NYC - around 48th Street. It was a really small place, served huge bowls of Miso Larmen Soup? I was there years ago, and we're wondering if it's still there.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt, fungus, and grains. The mixture is allowed to ferment for 3 months to 3 years. It's also sometimes called "miso paste" or "soybean paste."
How to Make an Easy Miso Marinade
A simple rub that makes your meat flavorful and tender.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy