Zucchini, Tomato and Tofu with Mexican Flavors

Mexican tofu, zucchin and tomato

Zucchini is the bane of many gardeners — it grows fast, seemingly doubling every time you turn around, quickly turning from flavorful to bland pulp — and so it has a slightly bad reputation. I have memories of huge home-grown zucchini and the struggles to use them. These days, though, my source of zucchini is […]

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Recipe: Simple Macaroni and Cheese

Almost exactly one year ago, there was some commotion* in my tiny corner of the Twitterverse about a New York Times recipe from Julia Moskin for macaroni and cheese. There are a zillion mac and cheese recipes, so what caused the commotion? Uncooked macaroni. The recipe calls for uncooked macaroni to be mixed with milk, […]

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Recipe: Baked Tofu

One of my favorite things to cook is also one of the most unphotogenic dishes I know: the savory baked tofu from Sundays at Moosewood Restaurant*. Although it has a monotone and bland brown hue, its taste is much more exciting: tofu’s subtle flavor in the background,  and a foreground of soy sauce, ginger, garlic, […]

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Indian Dal in the Slow Cooker

Urad dal (black gram)

“Reduce heat and simmer, partially covered, for 4 1/2 – 5 hours,” instructs Julie Sahni in her recipe for buttered black beans (kali dal). Even for the most dedicated home cook, it’s an instruction that is asking for trouble, especially for something thick and viscous like Indian dal. When I made these beans in a […]

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Recipe: vegetable-cheese pies

There are many wonderful things about savory pies: the contrast between a sharply flavored filling and a mellow crust, the crisp edges and soft middle, their portability, and their flexibility, to name a few. One of my favorite pies is an adaptation from a recipe in Sundays at Moosewood Restaurant, the Moosewood Collective’s book about […]

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Recipe: Savory Custard

When I hear the word custard, I usually think of dessert first: a silky spice- and orange-infused confection, for example. But custard can also make a luscious savory course. One easy way to flavor a savory custard is with a strong cheese, like a sharp cheddar or Parmesan. Less easy, but still pretty simple, is […]

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