Creamy Lemon-Miso Dressing
If I were a singer-songwriter, I would write a power ballad about my love for Kismet Rotisserie in Los Angeles. The shoebox-size, mostly takeout restaurant serves the kind of food I’d eat every day if I lived in the neighborhood: golden roast chicken, fluffy pita and perfectly seasoned side dishes piled high with vegetables. But what I love most are its sauces and dressings. Especially its miso-poppy seed dressing, which I set out to re-create a couple of years ago. At some point, though, my journey took a detour, landing me here with this recipe from my book, “Good Things” (Random House, 2025), at what just might be my new favorite all-purpose dressing. Tangy, sweet, creamy and rounded out with umami, it manages to hit every note you could want in a dressing without being cloying. Add some poppy seeds for classic flavor or leave them out to make the dressing more versatile for drizzling over roasted vegetables, in potato salad or anywhere else you can imagine.
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