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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Imagine opening a present at the table, and being greeted with a rush of aromatic steam full of lemongrass and ginger that makes you close your eyes with pleasure. Baking your food in parchment paper or banana leaves …
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If you have had the foresight to make extra polenta, you can fry it up into cakes with a savory side of white beans and morel mushrooms in just half an hour. You can do this with polenta that already has cheese, etc. …
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Persimmons are in season right now, and I love them. For those of you not intimately familiar with this fruit, the most important thing to know is that there are two general types: fuyu persimmons (which I use in this …
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Today’s guest post is by my friend Kathy Strahs of Panini Happy. Last week, she hosted my Spicy Caponata Panini, and this week she’s brought us a delicious sounding panini filled with cheddar, apple butter and …
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Things this soup will not do: Win any beauty contests. Things this soup will do: Warm you to your core on a cold day. Nourish you. Fill your belly. Leave you with an abiding sense of contentment. Wash and fold your …
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