Japanese Vegetable Stew with Miso Broth

Vegetarian Japanese vegetable stew with miso

When you’re looking for something hearty and warming — but also simple and healthy — as days become shorter and colder, look to the Japanese dishes called nabemono. These “simmered dishes” are often cooked in one pot (called a “nabe”), sometimes in the middle of the dining table over a portable burner.  In the West, […]

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Recipe: Simple Macaroni and Cheese

Macaroni and cheese with broccoli and sun-dried tomatoes

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

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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