Finding rhubarb this year was tricky, but I finally got my hands on some. The first half of my rhubarb stash was chopped, rolled with sugar, and folded into dough for scones, a totally worthy use of rhubarb. Especially on a Sunday morning on a long weekend. Between the two of us, we ate four that day! Two more are tucked away in the freezer for another day we need them. Continue reading
Yotam Ottolenghi’s Black Pepper Tofu is one of the most flattering recipes I’ve come across for tofu. Browned tofu cubes are drenched in an inky, irresistible sauce. It is spicy. It is surprising.
I inhaled the perfume of ginger and garlic sizzling together in butter many times as this became my favorite way to serve tofu at home. And now, just as unexpectedly, I’ve found another favorite tofu recipe: Tofu and Brown Rice Salad. Continue reading