In a large bowl or resealable bag, mix together ¼ cup shiro (white) miso, ¼ cup creamy peanut butter, ¼ cup shoyu (soy sauce), ¼ cup packed light brown sugar, ¼ cup beer, any kind, 3 cloves garlic, minced or grated, and 2 tsp.
The German served up wiener schnitzel the following year, while in 1988 Scotland’s Sandy Lyle laid on some haggis – sheep’s offal minced, spiced and served in its stomach, and plated up to the sound of bagpipes.
Add 3 garlic cloves, finely chopped or grated, zest of 1 lemon, ½ cup (1 stick) unsalted butter, room temperature, 1 tsp.
—
Alexia Duchêne,
Bon Appetit Magazine,
26 May 2026
In this recipe from The Vegetable Butcher cookbook, Cara Mangini sautes grated carrot, pine nuts, and garlic in olive oil, then stirs the mixture into Greek yogurt.
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