To celebrate our newest store opening—September 18 in Vancouver, Canada—we’re showcasing some of our (and your) favorite dishes and recipes that will be coming soon to our 119th store.
We hope you’ll try cooking with miso at home. The Japanese fermented soybean paste opens up worlds. For example this fall, find us mixing miso with butter and coating sheets of vegetables before roasting them. If not on the daily, at least once a week.
To the matter at hand: this cod and dumpling creation from our Bar Verde is a showstopper. And trust us, it’s doable.
Read on for the recipe and to see blog star Jeff Powell finesse this dish step by step in his home kitchen.