When I serve this to lunchtime company, even tofu skeptics love it! For me, it’s a throwback to tuna salad, something I gave up many years ago, though I still liked its taste. This is especially good served in warm pita bread. I also like to mix leftovers with macaroni for a “tofuna”-noodle salad. For more information on baked marinated tofu, see page 136. For this recipe, it’s best to use a baked tofu product that comes in large chunks like Soy Boy’s Tofu Lin, rather than the type that comes in small cutlets.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.