Three Ways to Finish a Tub of Miso

Three Ways to Finish a Tub of Miso

The New York Times-Food·2023-01-27 06:02

This week, I frantically sent some friends the following message: “If you found MONTHS old expired cream cheese in your fridge, but it tasted and smelled normal, would you eat it? y/n.” (Spoiler: I ate it.)

My cooking can, at times, be shortsighted. I’ll get jazzed to make a recipe with few plans for any of the leftover ingredients, leaving me with half-full containers that I inevitably forget about.


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