Tag tofu

Some Days You Need Comfort Food Sometimes the World is a hard place. There’s nothing like a trying day to send me to the refuge of my kitchen, looking for something that will make me feel better. And if you ask me, comfort food is a bowl of noodles with ever so comforting peanut butter

Now that the Thanksgiving stuffing and pie are all gone, it can feel as if the month before Christmas is all about shopping. But I put it to you, you still have to eat. And nothing fuels you for a round of retailing like root vegetables. Don’t get scattered and stressed. What you need is

Bao are hot right now. At least if you pay attention to all the chatter about places like Momofuku in NYC. Bao are simply Chinese steamed buns, and they come in many forms. The folded bao that they serve at places like Momofuku are made with a fluffy, sweet white flour bun, that is opened

Long before Chipotle offered a taco bowl, Panera introduced Broth Bowls, or bloggers lit up the pages of pinterest with snaps of acai bowls, there was Ochazuke. Ochazuke, the great bowl of food that may have started it all. Ochazuke is a traditional Japanese dish, which can be traced back to 795 AD. It’s essentially a

Every Earth Day, we have a burst of consciousness raising about food waste. The hope is, of course, that all the helpful messages will be carried forward, helping everybody change a few habits in the coming year. Every little bit helps, right? For my little contribution to the cause, I hope to sing the praises

Valentine’s Day falls on a Sunday this year, so I am probably not the only one celebrating it all weekend. Because you might as well make a good thing last, right? Valentine’s can be tricky. Should you stay in, for a romantic evening alone? Or book a res at a place you have been meaning

It’s funny, how memories come floating to the surface when you taste something that triggers them. Like when I took a sip of miso broth the other day. Years ago, I worked with a guy who was partying hard by night, and baking bread by day. He’d limp in, pale and shaky, and share the

Last week, I posted an experiment in baking with “aquafaba,” the water that you drain from a can of cooked chickpeas. This week, I am experimenting with homemade “aquafaba,” and I’m trying the magical goop to replace eggs in a crispy breaded cutlet. If you look at the photo below, you can see that the

Sitting in a waiting room some time this summer, I picked up a health and fitness magazine and started leafing through it. (Sorry, I can’t remember which one.) But I remember a small feature on how women’s mindsets affected their workouts. It seems that when a group of slightly overweight women were asked to describe how

Every precious, sustaining bite of food that we take is the result of a team effort. Many people worked to plant, raise, ship and process each and every ingredient. But one of the most important team players is the honeybee. Pollinators make plant foods possible. Our pollinators are in trouble. In 2014 alone 40% of