If you have tuna, sardines, and anchovies in your pantry, you’re partway to a meal.
— Read on www.bonappetit.com/gallery/tinned-fish-recipes

“Tofu is bland” or “Can you really make tofu taste good?” is what I hear all the time when I tell people I love tofu. While a block of tofu may not look exciting, it is. You just need the proper preparation and seasoning. Tofu is made from one of my favorite humble ingredients, the soybean. This bean is mighty! Why? It can turn into soy milk, tofu, yuba, and much more. Tofu comes in different forms, from silken to firm. The difference between them is the water content: The softer the tofu, the higher the water content is, and vice versa. There are so many ways to prepare tofu: baked, steamed, boiled, fried…. Today, you’ll learn how to air fry the tofu using the freeze-and-thaw method for that extra spongy and chewy texture. Note: The frozen tofu will take about 1 day to thaw in the fridge, so plan ahead. This way of preparing the tofu is similar to my Crispy Tofu Katsu, but it uses a different coating; instead of crunchy panko, a simple flour-and-water batter yields a delightful crust. Once they are air fried, tofu sticks get tossed in a spicy, sweet gochujang glaze inspired by the popular Korean fried chicken recipe from Maangchi. This sauce is finger-licking good and has all the components I love: sweet and salty, with a touch of tang. It’s a great recipe for tofu lovers and skeptics alike.

If you don’t have an air fryer, you can do this instead: Heat the oven to 425°F. Lay the battered tofu sticks on a foil-lined, greased sheet pan, and spray or dab the tofu with some oil. Bake for 15 to 20 minutes, then broil for about 5 minutes to crisp up. Be sure to serve your tofu with store-bought or homemade pickled Korean radish, more commonly known as chicken mu.

— Read on food52.com/recipes/85932-gochujang-glazed-tofu-recipe

Field Peas in Peanut Gravy | Kitchn
— Read on www.google.com/amp/s/www.thekitchn.com/field-peas-in-peanut-gravy-22958533?amp=1

This hands-off recipe was inspired by Mina Stone, author of Cooking for Artists, who swears by adding lemon zest and olive oil for brightness and full-on flavor. We wholeheartedly agree!
— Read on www.bonappetit.com/recipe/quite-possibly-the-best-chickpeas

This Indian street food classic, a Bombay sandwich or Bombay toastie, layers spiced potatoes, spicy blender chutney, cooling veg, and creamy cheese.
— Read on www.epicurious.com/recipes-menus/bombay-toastie-bombay-sandwich-article/amp

What is tempeh, the versatile soy-based superfood that’s a staple in Indonesia? And what are the best ways to cook it?
— Read on www.bonappetit.com/story/all-about-tempeh/amp

“If you have a smoker, you need one of these.”
— Read on www.foodandwine.com/lifestyle/kitchen/cave-tools-meat-smoking-guide-amazon

Why You Should Buy Saffron from Mohammad Salehi’s Heray Spice – Eater
— Read on www.eater.com/platform/amp/22388146/mohammad-salehi-eater-new-guard-2021

An easy, homey recipe for pancakes made with old-fashioned rolled oats.
— Read on www.thekitchn.com/oatmeal-pancakes-22943620

Call us persnickety, but we generally disagree with the basic cooking instructions given on quinoa packages, which usually call for too much water, and might explain why you don’t like quinoa. See below for our favorite approach.
— Read on www.bonappetit.com/recipe/quinoa-banana-muffins/amp