Spring weather always seems to find a way to frustrate, and in this misty April that feels like November I’ve consoled myself with hiyayakko, a simple preparation of cold tofu which tastes of summer in Japan. Topped with grated ginger, scallions, soy sauce, and katsuobushi, the dish lightens and revitalizes on those tsuyu days when [...]

We’ve stayed true to our commitment to go meatless in March (we weren’t even tempted by the corned beef on St. Paddy’s Day) and have been cooking our way through the new cookbook Meatless. Over the weekend, we made the Black-Rice Stir-Fry, which, with eggplant, purple cabbage and purple kale, was was as healthy (chock [...]