Cooking pasta by the absorption method instead of boiling in a gallon of salted water may seem fearful to those of us that grew up with noodle orthodoxy, but it actually works great and can be a big time saver. You …
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A tagine technically refers to a funnel-shaped clay pot traditionally used in Morocco, but it also can be used to describe any moist, spicy stew made with the spices typical of that region. This version uses ras el …
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Brussels sprouts are oddly fashionable these past couple of years. They have two things going for them: I think you’ll enjoy this version, which has just 7 ingredients, of which 5 are pantry staples. It comes together …
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I love to make up taco combinations using a substantial component like shiitake mushrooms, contrasted with a bright fresh slaw. Serve these up with big plates of refried beans, Mexican rice (or the Non-Traditional …
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I stopped by Northwest Tofu the other day and came home with their beautiful pressed tofu, along with regular tofu (still warm) and fresh yuba. Casting about for a lunch I could throw together in just minutes, I tossed …
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Yuba is a thin skin of tofu that is a byproduct of making soymilk. It is pulled in sheets off the top of the pot of boiling soymilk, much like the skin that forms on a pot of simmering cow’s milk. It can be made at …
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