This is a great way to introduce kids to tofu. Be sure to press all the liquid out of the tofu before adding it to the pot so that it will absorb as much of the sesame and peanut flavors as possible. See page 168 for advice on pressing tofu. I consider this recipe to be mildly spicy. If you need to make it blander for tender palates, use only 1/4 teaspoon cayenne or none at all. If you like more heat, simply add more cayenne. Instant brown rice has been parboiled, precooked, and then dried and packaged. It looks just like regular rice, except it is a whole grain rather than a refined one, and nothing artificial has been added.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.