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Vegan Crispy Stir-Fried Tofu With Broccoli

Hi Kenji

I wonder if you ever tried breaking the tofu into bite sized "nuggets" instead of slicing it? We often do it this way. It increases the surface area for better batter and sauce interaction, and looks more organic (and less like eating rubber erasers). We make butter tofu (like butter chicken....) using this technique. It makes it extra crispy and saucy!

Cook the Book: 'Jerusalem: A Cookbook'

I love it all! But fresh pita with zattar is hard to beat.

Bake the Book: The Epicurious Cookbook

Gingersnaps - I get special requests every Christmas

Cook the Book: 'The Smitten Kitchen Cookbook'

We had friends over yesterday for lunch. Four people total. Our table for twelve was covered with dishes for make your own burritos. We just kept putting out more food! It would have made a great blog photo.

Cook the Book: 'How to Cook Everything The Basics'

Its neck and neck between Moosewood and Molly Katzen's Vegetable Heaven - she was making kale chips ten years before everyone else!

Cook the Book: 'Asian Tofu'

Deep fried tofu with peppersalt. From So Good.

Cook the Book: 'The Unofficial Mad Men Cookbook'

Betty pregnant, eating the peaches that her father bought the day that he died. Life, death, and the role of food all in one dramatic scene

Cook the Book: 'Masala Farm'

Maple syrup on everything at the Cabane à sucre

Cook the Book: 'Bi-Rite Market's Eat Good Food'

There is always a cheap and delicious fruit special by the front door - I always buy it no matter what's on the list

Joe Alternatives: A Cup of Hot Brown, Hold the Coffee

I'm still in mourning about Postum. My Mum had a heart condition that made her unable to have any caffeine. She always drank
Postum, and I drank it with her. Now I miss them both...

Happy National Peanut Butter Day! 20 Recipes to Celebrate

I had pb toast at 5:00 before going into surgery. Best middle of the work night snack!

I'll Have That Without [X] Please

You are doing great! My go-to creamy ingredients include butters (peanut of course, and almond, cashew, macadamia, sunflower seed...) as well as avocados, coconut cream and milk, and puréed silken tofu. I also make sauces (fake mayo like) with the tofu. Have you looked into some vegan / vegetarian cookbooks? I also carry a big purse with snacks - nuts, roasted soybeans, dried fruit etc... and eat them straight up as needed, and use them to doctor up restaurant salads needing a bit more substance. Enjoy!

Cook the Book: 'Cooking Light The Complete Quick Cook'

Does ramen count? Or my favourite omelette- with feta and jarred roasted red peppers

Bake the Book: 'Neue Cuisine'

not really a dessert but the Kaiser Pancake - I forget the name in German - a big pile of chopped up pancakes - best breakfast for dinner idea

Cook the Book: 'The Occasional Vegetarian'

I've been an all the time vegetarian for 20 years... But as an omnivorous child I liked vegetable lasagna