Although the low-carb diet may have become the trend for summer beach bodies, the cooler weather brings out heartier fare, which usually means comfort foods.
Along with comforting slow, rich stews, braises and roasts, there’s always room for plates of steaming hot pasta, smothered with a hamper of simmered tomatoes heady with garlic and herbs, or with slowly braised meat liberally doused with dry reds to emerald-hued olive oils, freshly pressed and green from the local frantoios. Or the velvety creaminess of a warm bowl of risotto, the infamous rice dish, slowly stirred to carbohydrate heaven, with all my favourite fats, butter, creams and cheeses. This, I think, is the comfort food of northern Italy.Read More
Tofu, other than rice, is probably one of the most important staples throughout Asia. It’s versatile: it can be served in a soup, as an appetizer or a main course. It can be incorporated in anything from an everyday common dish to an elaborate celebratory dinner. It is beloved by rich and poor alike.
In the new cookbook Asian Tofu (Ten Speed Press), my dear friend Andrea Nguyen writes, “Despite all the terrible terms that have been attracted to tofu, it is still considered a good four-letter word by countless people. I being one of them, having eaten it since I was a child. Before I had my first set of baby teeth set in, it was more than likely that I had bowls of soft silken tofu laced with my unbearable Pablum.”Read More
Here on the “Wet” Coast, there seems to be no end to the damp, cold weather. The comfort of home entertaining becomes inviting; I especially love hot pot dining, the Chinese version of fondue. It is relatively simple, all the preparations can be done ahead of time and, since the guests do their own cooking, the hosts can enjoy themselves at the dinner table.Read More