Dashi is a Japanese broth made with konbu, which is dried kelp, and katsuo-bushi, the flakes of dried fish (bonito). The broth is light yet deeply flavorful, giving the essence of the sea to anything made with it.… Continue reading →
Dinner Tonight: Shchi (Russian Cabbage Soup) with Egg Noodles and Mushrooms
I made Shchi, a Russian cabbage soup, before an odd spell of warm weather a few days ago, but today is cold and rainy and therefore perfect for soup. My toddler will not eat the soup, so I will round out the meal in an eastern European fashion with buttery egg noodles and mushrooms, plus… Continue reading →
Dinner Tonight: Soba Noodles with Baked Tofu, Greens, and Sesame Dressing
It’s hot today, despite being mid-October. My kitchen is stocked with fall foods, but I don’t want to bake or spend much time at the stove. So I’ll make a pantry meal with soba noodles, baked tofu and greens. My two-year-old daughter will eat the noodles and tofu, and she’ll either painstakingly remove the greens… Continue reading →
Baked Tofu: The Solution to Tofu Woes
Tofu used to cause me troubles — the tubs of water, the squeezing, the sticking to the pan, the lack of flavor. Then I discovered baked tofu and all of my problems were solved. You can store baked tofu for up to a week without water in the refrigerator, it fries beautifully, and it is… Continue reading →