Sesame-Crusted Grilled Tofu

Let me start off by saying that I am not a huge fan of tofu.  Unless it is fried and in a Thai curry, I tend to steer clear. It also seems that sometimes this ingredient is considered synonymous with the word “vegetarian,” as if all we eat is tofu all day long.  And while…

Sichuan Garlic-Ginger Bok Choy

This is a quick and simple dish that is mouth-wateringly delicious.  The trick is in getting the heat right and paying close attention to the cooking time, making sure not to over-cook the bok choy.  

Fig-Glazed Brussels Sprouts with Mint Yogurt

For those of you that live in New York, you may be familiar with the popular Brussels sprouts at an amazing little restaurant in the village called Alta.  You may also be a fan of a similar dish at the nearby restaurant Ilili.  I am a devoted fan of both versions, and when I had my first…

Home-made Beans

I make most of my beans from scratch. This is partly because they just taste better that way, partly because it saves us all kinds of money, and majorly because I want to avoid BPA by all means necessary, and many bean cans are coated with the stuff. Once you get used to making them from…