My blog has shown recipes using soy products in various shapes and forms, and today I’m adding one more, featuring tofu skin.
After a series of holiday parties and family gatherings in November and December, it’s not uncommon for most people to feel overstuffed. That means January is a great time to adjust your diet to “detox”.
My go-to “detox” and feel-good dishes are usually tofu stews with vegetables. In fact, I make them […]
There are so many ways to cook these beautiful swimmers. For example, you can follow the tradition in Louisiana by boiling them with Zatarain’s spice mix, garlic, and onions. Or, steam them with a heavy dusting of Old Bay Seasoning, Maryland […]
Fresh green soybeans are among my most eagerly anticipated seasonal produce each year. When they finally make their appearance at Union Squire Greenmarket during late summer, they fill the market, and my heart, with joy and rapture.
Green soybeans, also known as edamame, are picked fairly young before they turn starchy. They […]
The history of soybeans is fascinating. From their first domestication in China five thousand years ago, to their journey to other countries through sea and land trade routes, each chapter is full of colorful stories and legends.
What’s even more fascinating is their importance and versatility as food ingredients. In ancient China, […]
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