"I started with Alton's recipe for dashi and then made this soup. All in all, it took about an hour and a half. The result was tasty, but milder than the miso soup I'm used to from sushi restaurants. I'm guessing they probably use mixes with additives and this is closer to home cooking. I added some broccoli, yellow squash, and rehydrated shitakes ""

"I followed the recipe exactly, except I kept the frozen dough logs in the freezer for about a week (like you can do for any shortbread-ish cookie dough). The baked cookie outcome was a decent shortbread cookie with a very faint Earl Grey flavor. I thought they looked lovely, but the look was the strongest indication of the flavor. I guess I just e""

"The finished cookies came out great - dipped half in dark chocolate and finished with a sprinkle of Maldon sea salt. I made the dough and froze it as flat discs. About a week later I thawed the frozen dough overnight in the fridge and then shaped and baked the cookies as directed. Sturdy but not super-heavy cookies. This is now my go-to shortbread""

"These came out quite nicely. My only changes were to substitute hemp protein powder for the soy protein powder and to use one of those Trader Joe's dried super fruit mixes instead of the exact dried fruits called for in the recipe. I found these had a more cohesive consistency after being in the fridge for a day. I'll be making these again (maybe ""