My version results in a spicy, smoky tofu that’s more flavorful than the original and can be used for tacos, burritos, bowls and more.
Recipes
Posted inFood, Recipes
Jerk chicken skewers bring spice, heat and smoke in every bite
Cucumber-grape salsa delivers a cool, juicy counterpoint to the spicy skewers.
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This succotash with corn, peaches and andouille is an ode to summer
Start with corn and beans for this speedy succotash, then add your favorite peak summer produce.
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Humans are using up resources faster than the Earth is able to renew them
Americans are some of the worst offenders. The problem feels huge, but by altering the way you eat, you can help solve it. Recipe: Curried Cauliflower, Chickpea and Sweet Potato Buddha Bowl.
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With time and a goat, you too can make cajeta, Mexican goat’s milk caramel
Food editor Peggy Grodinsky put cajeta on a list of things she wanted to cook in 2025 that she’d never made before. Ya know what else she’d never done before? Milked a goat.
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Through plague, scurvy and heat, lemonade has always been there for us
The history of the classic drink sees it go from curative tonic to summertime refresher.
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Salmon cakes with cabbage salad are as exciting as they are bold
Fresh ginger, garlic, scallion and cilantro give these salmon cakes intense flavor.
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This creamy corn chowder gets a boost from barbecue sauce butter
You’re going to want to put this barbecue sauce butter on everything this summer.
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This corn fried rice is a force of flavor, thanks to salt, sugar and MSG
Speedy and flexible, the recipe, which comes from chef Calvin Eng, is a lesson in balancing salty, sweet and savory flavors.
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What to do with heavy cream, after whipping it up for your shortcake
For a better price, buy more than you need, and then use it up in myriad delicious ways.