savory

For savory oats, I go one step further and whisk in a little white miso, which gives the whole thing a quiet, savory hum.

It lent a subtle, savory funk — the kind that hums beneath the cheese rather than shouting over it.

Next, a little deep-fried quail leg, crisp and savory, like a miniature Southern Colonel’s specialty or Bill Gorton’s riverside treat, paired with a sharp aioli.

That’s why I want to share what I think might be the perfect savory muffin.

Now, I’ve always been a texture obsessive when it comes to savory food.