From crispy sandwiches and weeknight stir-fries to comforting stews and chewy doughnuts, these dishes highlight the ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her favorite type of tofu is silken, although she eats firm tofu the most ...

Learn how to make mapo tofu at home. The legendary dish from China’s Sichuan province brings the heat and the numb in a meal that's filled with intense flavors. It's surprisingly easy to make with the ...

What is Tofu and What is Tofu Made Of? Also known as "bean curd," tofu is made by coagulating soy milk, and then pressing the remaining soy bean curds into blocks. Easily found in supermarkets or ...

This grain bowl, finished in with a sweet chile sauce, is perfect for the vegetarian curious or anyone wanting lighter fare. By Melissa Clark If there’s one thing I’ve learned from years of New Year’s ...

Mention comfort food in our Italian-Irish-Russian-Jewish-descended household and what comes to mind is Korean food. Not restaurant food, but home cooking -- dishes whipped up in the kitchen by my ...

Add Yahoo as a preferred source to see more of our stories on Google. captionTKRebecca Strong I've been looking for a high-protein, meatless recipe that I could use for quick, easy lunches. I decided ...

If miso soup and sushi are all that come to mind when you think of Japanese cuisine, it’s time to step away from the takeout California rolls and pick up a santoku bocho (all-purpose Japanese knife).

It looks like some folks figured out how to make an omelet without having to break any eggs — any of their own eggs, at least. I was going to include this fun bit of news as a small bite in our weekly ...

Connie Masuoka, of Ikoi no Kai, an elder nutrition program run by the Japanese Ancestral Society of Portland, Oregon, shares a recipe for a tofu salad dressing. Ikoi no Kai means "place of rest," and ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. It was less that I liked tofu and more that it was a requisite protein. If these dinners were ...