Quick and Tasty Tofu

By Sandy Hu
The latest from Inside Special Fork

My friend Mary doesn’t like tofu. And I can understand why. I didn’t like it much as a kid, either. It’s pretty bland and tasteless. If umami expresses the savory quality in foods, tofu is the exact opposite, representing almost the absence of taste.

But hey, I’m not knocking tofu because I’ve really learned to like it. I like the silky type, mashed up with soy sauce and mixed with hot rice and a healthy sprinkling of sliced green onion. I like diced tofu in salad bars. And I like Sun-Dried Tomato and Walnuts Tossed with Penne, which, by the way, completely disguises the tofu “taste.”

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Herb-Stuffed Roasted Chicken Legs

By Jennifer Knapp
A new video for Video Friday

As a professional caterer and cooking teacher, I love to cook! When I’m not busy with work, you will often find me experimenting with new recipes and throwing dinner parties. After all these years in the profession, cooking is still one of my favorite things to do in my spare time and I find spending time in the kitchen fun and relaxing.

However, just like everyone, there are times when I am exhausted from work and the last thing I want to do is spend even more time in front of the stove. All I want to do is prepare a quick dinner and kick back on the sofa with a glass of wine.

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An American Favorite

By Andrew Hunter
For The Family Table, a blog for busy families

For better or worse, we all grew up with a tradition of meatloaf at the family table. Most of us endured a combination of beef and pork mixed with dried herbs, fresh onions if we were lucky, and a thick blanket of ketchup across the top, which was the loaf’s saving grace.

Marilyn and I figured that we would continue the tradition with Ben and Nick so that they might pass it down to their kids in 20 years. The boys like leftover meatloaf better than hot out of the oven. I’m not sure why, except they get to take meatloaf sandwiches in their lunchboxes.

The version below is a starter recipe, meaning if you haven’t made meatloaf before, try this version. It won’t be as good as your mom’s because no meatloaf ever is, but it’ll be your meatloaf, which will make it better. The variations below are for when you feel like an adventure in the kitchen and on your palate.

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Salad, Many Ways

By Lori Powell
For One or Two Bites, a blog for singles and couples

I was back at the market this past weekend to make all things with salad. I often whip up a small salad to have with dinner but on other nights, salad is the star of the plate.

Radishes, salad greens and fresh herbs are ingredients that are popping up super-fresh at markets everywhere. So my recipe this week is basically a celebration of leafy greens with some adornments. Think of the salad as a supporting cast to the main dish.

Topping a grilled chicken breast or steak with salad is simply delicious…you get the crisp texture of fresh greens and veggies, and then the acidity from the vinaigrette, which results in a perfect compliment to the rich flavors of the grill and the meatiness of a steak.

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Eggs+Leftovers=Frittata

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

Both at work and every day in my home cooking, I use eggs like they’re going out of style. Soft-boiled, scrambled or baked are my favorite preparations for enjoying the egg in its pure state.

But when it comes to transforming leftovers into a free meal, nothing beats a frittata. You can toss virtually any ingredient into some beaten eggs, and pour it in a hot pan; and then when you pop it in the oven, in the words of Carl Weathers, you got a stew going.

While I often love throwing together a couple random ingredients leftover from the fridge into my frittata, my favorite leftovers are actually herbs that are on the decline. They’re just starting to wilt and you need to use them up quick? Make a simple herb frittata that both highlights the eggs and the random mix of herbs you used. Or just use one herb but toss in enough to really make the flavor punch. Served alongside some spicy salad greens like arugula or watercress, it becomes a light, very Parisian meal that you can enjoy, knowing you didn’t pay the high price for it.

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