I hate tofu. That’s been my knee-jerk response pretty much since tasting it the first time and every time I had it after. It wasn’t so much that it had no flavor—nothing really not to like about that; what’s not to like about nothing?—it was rather the lack of flavor combined with its curdy texture. I remember talking with Michael Symon in his restaurant Lola in Cleveland when he was trying to come up with a vegetarian or vegan dish to put on the menu that used tofu. I asked, “Why do you want to do that?” “I don’t know,” he said. “I hate tofu.” And that was that. No tofu on the Lola menu. So when Andrea Nguyen, a cook and writer whom I met at the Greenbrier food writers’ symposium and whom I Read On »

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When your computer crashes, you find out just how precarious your life is without technology. None of yesterday’s work was backed up, so that’s what’s going on here! Today will be spent trying to restore what I can. Life will be normal again, I suppose, soon but not now. Thank goodness for good partners (viz Donna), wonderful assistants (thank you, Emilia!), and easy staple meals that you can count on, meals that are a breeze to prepare and a comfort to eat at the end of a frustrating day.   The following is a weekly staple dinner in the Ruhlman household, a simple beef stir-fry, published in Ruhlman’s Twenty, which happily just won both a James Beard award and an IACP award.   Wishing all a productive day and good food throughout (and don’t forget to back Read On »

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