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cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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Raw vegan crackers have a tangy flavor reminiscent of cheese from cashews, flaxseeds, red bell pepper, and lemon juice. The combination is dehydrated to make a crisp cracker.
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Maple syrup and flavoring give an extra burst of maple in this granola with oats, pecans, and walnuts.
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Get Moussaka Recipe from Food Network
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Get Beef Shepherd's Pie Recipe from Food Network
cooking.nytimes.com
Chicken soup is one of the most painless and pleasing recipes a home cook can master This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for A whole bird provides the right combination of fat, salt and flavor
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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Cheesy bacon-sausage-egg-hash brown skillet is a scrumptious, easy breakfast dish loaded with bacon, sausage, hash browns, cheese, and eggs!
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This simple, deliciously moist cake from baker and cookbook author Kamran Siddiqi is the perfect all-purpose cake that can be adorned in almost any way.
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Get Savory Rosemary Goat Cheese Quick Bread Recipe from Food Network
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Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.