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magazine yudofu
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Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character.
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(4.4)
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(4.3)
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This is the make-ahead salad of our dreams, with ribbons of creamy tofu skin, crunchy summer vegetables, and a finger-licking-good hot mustard and honey dressing.
4.5
(4.5)
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The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.
4.0
(3.87)
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Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles.
4.0
(4.07)
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Tingly mapo tofu meets cozy Midwestern chili mac in this one-pot dinner.
5.0
(5)
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We will avoid all Sex and the City references here, but the fact remains: This cocktail is classic for a reason.
4.0
(3.98)
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It’s important to let the nori fry until all the bubbling subsides so you end up with crunchy chips rather than chewy pieces of seaweed.
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These recipes are Seth Cohen-approved.
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Cooking
How to buy it, how to cook it, and when to press it (plus what to do when you absolutely don’t have time for that).
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Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.
4.7
(4.73)
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The best, worst and weirdest hot sauce paraphernalia we could find on the Internet
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3.7
(3.68)
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Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.
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Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.
3.0
(2.96)
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Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.
4.0
(4.14)
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Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.
4.0
(4.23)
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If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
5.0
(5)
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To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.
4.0
(4.2)
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"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
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