Miso Butternut Squash Ramen

One of my favorite things to eat in New York come winter is a big, steaming bowl of ramen (and not the package stuff that you subsisted on in college). A few years ago ramen became the trendy food du jour and, lucky for us, ramen spots popped up all over the city. In Israel it’s one of the foods that I find myself missing, especially when the weather gets chilly (yes, that happens here) or...
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Tofu Tacos and a Tofu Blog Hop

I know, tofu can be a sensitive subject. Every time I’ve posted a tofu recipe I’ve had multiple comments saying “looks good but I/my spouse/my children don’t like tofu.” Here’s the thing: tofu is what you make of it. It doesn’t have all that much flavor on its own, but is great at absorbing the flavors of whatever it’s cooked in. If it’s a...
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Tofu Satay with Peanut Dipping Sauce and Awards

I’ve mentioned my love of Thai food many, many times on this blog (like here and here) and I continue to miss it in Israel. One of my favorite appetizers to order is chicken satay, and I’ve long wanted to recreate this at home. Finally, it happened. With tofu. And then the next night, because it was so good, with chicken. And the dipping sauce, made with coconut milk and peanut...
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Lemon-Dijon Tofu and Potatoes

The other night I had big plans to make a beet and goat cheese salad for dinner when I realized that my beets had gone bad! I needed a plan B. I had tofu and potatoes on hand and figured I could turn that into something filling and yummy. A quick Google search led me to this recipe for Lemon-Dijon Tofu and Potatoes – perfect. I love the flavor combination of lemon and Dijon mustard. Whisked...
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Miso-Glazed Tofu and Eggplant

Miso is one of my favorite flavors. Sure, fermented soy beans don’t sound like they’d be good, but who can resist a steaming bowl of miso soup or salad dressed with bright, flavorful miso dressing? Typically I use miso when cooking fish – there isn’t a sea creature out there that doesn’t benefit from a nice coating of miso – but this time I used it in a...
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Garlicky Bok Choy and tofu

I’ve been missing leafy green vegetables here. I haven’t been able to find kale, and while beets are ubiquitous beet greens are elusive. When I noticed bok choy at the market I snatched it right up. A member of the cabbage family, bok choy is a powerhouse of vitamins. It is low in fat, calories, and carbs and high in antioxidants, vitamins A and C, beta-carotene, calcium and dietary...
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Lunch Special Brown Sauce

It’s been nearly 10 days since I posted anything, the longest gap since I started this blog in September. Between visitors, Purim, rockets, a Med school event, food poisoning, or maybe it was a stomach virus, a culinary tour in Tel Aviv, and articles due I just didn’t have the energy. I didn’t even cook. For a few days I could barely eat. Back in New York when I didn’t...
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Nehru’s Masala and the Resourcefulness of Cooks

I’ve already talked about Tikka Masala, but Butter Masala is an entirely different beast. Yes, they may look alike, and even taste similar, but somehow they each have their own completely separate character. Also known as Murgh Makhani, Butter Masala – which is most often made with chicken – was actually an accidental invention of leftovers and thrifty cooks. According to...
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Free Form Coconut Curry

When you need a quick weeknight meal with a little spice (literally) consider a coconut curry in place of your old stir fry or pasta standby. Ideal for a weeknight supper, curries can be made using whatever vegetables and protein you have on hand. Although your pantry might not be stocked with coconut milk and curry paste (mine are, no surprise there) they’re easy enough to purchase and are...
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