This week I shared a new recipe for tofu burgers on Food52. Back when I wrote Veggie Burgers Every Which Way I wasn’t as enthusiastic about tofu as I am now, now that I’ve spent a lot more time enjoying it on its own and in the myriad of delicious ways that it appears in dishes across many Asian cuisines. So I revisited the tofu burger with the intent of making the tofu shine, and incorporated a few great tricks like grating it for a lighter, less tacky texture. Head over to Food52 for the write-up and the recipe, as well as for photos by the excellent Spencer Starnes.
And after the jump, my easiest and favorite way to quick-pickle onions and cucumbers, which will be a welcome accompaniment to all of your Memorial Day ‘que spreads this weekend and through the summer. Can’t believe it’s here already…
There was a time, not that long ago, when Kimchi Fried Rice was very popular on the internet, and ever since then it’s been one of my favorite things to eat. I put a kimchi fried rice bowl in Bowl, but today wanted to share a spin on that recipe. It’s inspired in part by the 10 pounds of kimchi that I have packed up in Ziplocs and fermenting in my fridge— for the Bowl Brunch event on March 12, presented by Jarry here in New York. It won’t be a big event, but there are a few seats left if you live in the New York area. Tickets available here. And a few other events are now up under the Events tab.
I avoid making resolutions, but the new year is a always good time to “reset.” After the holidays, and all the excess of excess, it feels right to return to a healthy baseline normal. This is a roundabout way of advocating “manageable expectations” if you’re the goal setting-type. Find the healthy habits that work for you and bump them up a notch: eat the foods that taste best and make you feel best, look for the kinds of exercise that you actually enjoy. For example, as much as I’d love to have the physique, Crossfit just isn’t ever going to be my thing so I’ll spare myself the disappointment of that not working out. Instead, I’ll get back into my soup game, beginning with this bright green, spicy, clean spinach soup, and stick to the forms of exercise I have less difficulty keeping up with.
Looking ahead to 2016, there’s a lot of exciting stuff on the immediate horizon. You might have noticed that new book cover on the top left corner of this home screen: My next cookbook Bowl comes out in March! I’ll be announcing a very cool preorder giveaway in the next couple days, and then have been brainstorming some events around it. And my Made by Lukas burgers are now shipping direct, all across the country! And we’ll have a new issue of Jarry out in the spring! The most current place for these kinds of announcements is my Instagram—I hope you’ll follow along if you don’t already. Continue reading
Someone once told me that the intended glory of a chopped salad is that you can eat it with a spoon. This sounds silly and I wasn’t able to verify it it, but I did glean that a “chopped salad” is derivative of classic, component-based salads like the Cobb or Nicoise. In the past several years, it’s evolved into a bastard child of those, something no longer tied to lineage or ingredients but to method: hacking up a bowl of lettuce and toppings with a mezzaluna, assembly-line style, at one of its namesake franchises here in the Northeast. Enthusiasm for the chopped salad has since waned a bit, but there were strong opinions on this subject during its heyday.
Here’s a quick recipe for a style of meal I’ve been eating a lot lately. It’s one of those “component” bowls, a cousin of a Korean bibimbap, that I make so often that I rarely think it merits a recipe. If I were to post a photo like the one above on Instagram and someone asked me for the recipe, it would seem sufficient to just say: Fried egg + soy-glazed tofu + sautéed greens + hot sauce, over mixed grains.
But there are a few tricks and details that elevate a rice bowl from a patchy mishmash to the kind that that you’ll crave. As with most things in the kitchen, it comes down to details: tasting along the way, cooking with care, making sure that each individual component is something you’d want to eat on its own. Here I’m sharing my favorite method for tofu—the results are slightly sweet, a bit caramelized and crispy around the edges—and it requires no time pressing or marinading. Continue reading
This time of year, I love the idea of offering something quick and indulgent to fix for yourself right when you get home from a holiday cocktail party. I only shared such a recipe one other time, and that was three years ago, but this particular scenario for cooking looms large in my mind. It comes in handy all year long.
You know how it is. You go to a party after work, have a drink or two ( . . . or three or four . . . ) while snacking on finger food that does more to stimulate hunger than satisfy it. You get home and you need sustenance. Of course, you should eat a pile of raw kale and a bowl lentils, but it’s the holidays, and you’ve got a buzz going. And really, step back and assess this situation: It would have been so much easier to just pick up a slice of pizza or some takeout, but no, you are cooking for yourself! Congratulations! You can eat whatever you want for dinner. Continue reading
I’ve never done a gift guide before, mostly because I don’t think I have terrific taste and have never thought of myself as an especially good gift giver. But this year, I’ve introduced some fun new food things into my life. And having spent much of it shilling my Made by Lukas veggie burgers, I’ve also met lots of makers of unique, terrific stuff. It made sense to take a stab at a gift guide, geared to the people in your life who like food. Below are eight of items, some whackier than others.
(And if you want to skip the gifts and just scroll down to the recipe: Just before Thanksgiving, I shared a vegetarian and gluten-free holiday main dish on Charlotte Today, the morning show down in Charlotte where some of my family lives. It aired the day before Thanksgiving, so I doubt anyone had time to whip it up for their Thanksgiving spreads. I’m including the recipe here in preparation for upcoming holiday feasts [the recipe is at the end of the post]. Here’s the video.)