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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Recipe: Kale and Bean Soup

Kale from Noelle on Flickr 8510410422_d7cd1052a3_o

(Updated 10/30/16: changed photo. 12/11/16: put recipe into WP Recipe Maker) With a thick broth, plump beans, and pleasingly bitter kale, this Tuscan classic is one of my favorite soups. And it’s probably one of the most nutritious dishes that I make, full of healthy ingredients like beans and kale, light on fat, heavy on […]

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Recipe: Squash Soup with Two Add-Ins

A basic squash soup can be delicious on its own, or with a simple garnish of brown butter, chopped sage, or crumbled cheese, to name a few garnishes.  But sometimes you might want a more complicated soup, or more than one flavor combinations for a party. One way to do this is to make a […]

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Recipe: Stovetop Cocoa Pudding

When I have two cups of milk in the refrigerator that is getting close to going bad, I often fall back on a stove top pudding recipe I found on Epicurious a few years ago. It’s perfect as a “use up milk” recipe, as it comes together in a hurry and the dry ingredients are […]

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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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