tofu

How good tofu is really comes down to how it’s prepared. Cutting tofu into sticks, then seasoning it with salt and pepper, and sautéing it in olive oil bumps up the flavor like you can’t believe. When served alongside a spinach pasta topped with brin

MAKES 4 SERVINGS SERVING SIZE: 1½ CUPS Nutrition Facts Per Serving: Calories 231, Total Fat 8g, Saturated Fat 1g, Protein 15g, Carbohydrates 28g, Cholesterol 0mg, Fiber 8g, Sodium 432mg Dietary Exchange: 2 Bread/Starch, 2 Vegetable, 2 Meat 1 tablespo

Magnesium is in many menopause supplements and tuna is a great natural source. Hormonal changes during menopause can cause bones to weaken, increasing the risk of osteoporosis. Calcium and vitamin D are linked to good bone health, so pack dark leafy

PAD THAI MIGHT JUST BE Thailand’s most famous export. The lightly sweet, peanut-topped noodle dish can be found in nearly every Thai restaurant around the world. And while it has been endlessly adapted (some might say bastardized) to appeal to the gl

few kitchen creations provide more health-boosting benefits than a salad. But usually, salads are about as exciting as folding laundry, and a mound of spinach bathed in gloppy bottled dressing is hardly an #epicmeal. These salad recipes are a far cry

SERVES 4 “This dish of stir-fried pork with spring onions, dried chillies and Sichuan peppercorns is an everyday recipe, one of the easiest, most basic dishes you’ll find in Yunnan,” says Georgia Freedman. “Every cook in the province makes a versio

SERVES 4 This gorgeous recipe is from my friend, Janice Leung Hayes, one of the most authoritative food writers in Hong Kong. Ask the butcher to chop up meaty ribs for you. 2 tbsp light soy sauce, plus extra to taste1 tbsp dark soy sauce2 tbsp Chin

Red cooking, or hong shao, is a common style of braising originally from the Shanghai region, but now used throughout most of China. The red-cooking technique involves cooking ingredients – pork and other meats, chicken, tofu, eggs and vegetables – i

A traditional Dutch apple tart, or appeltaart as they say in Holland, is absolutely delicious and surprisingly easy to make. The pastry is thicker than any other pastry shell, which means the finished tart is crunchy on the outside but soft and cake-

In my kitchen, I love to make batches of pizza dough, roll out the bases and freeze them for later use. That way you can make up the pizzas the night before and have them ready to pop into the school lunchbox for the next day. Makes: 2 1½ cups r

Recipes are great when you’re trying a new ingredient, learning a fresh cooking method or discovering a type of cuisine, but there are occasions when you might want to free yourself from the page and invent your own culinary masterpiece, or at least

INCLUDES Fletcher Place, Fountain Square, Mass Ave, Mile Square UPSCALE COMFORT The farm-to-table standards get a glossy do-over at this hotel restaurant tucked just off of the polished marble lobby of the Omni Severin. The dining room, all dark lacq

Prep: 30 mins. Cooking 4½ hours. Serves 4. Dashi is the base flavour in many Japanese soups. It can be complicated to make from scratch but, happily, it is also sold in powder form in many supermarkets. 4 cups (1L) fish stock¼ cup (60ml) tamari1

2 continental cucumbers, cutinto 5cm rounds salt flakes3 tablespoons white wine vinegar2 tablespoons sugar2 teaspoons hot English mustard4 eggs2 tablespoons crème fraîche1 large handful of watercress sprigs1 small handful of dill sprigs8 slices of sm

Cooking should be fun and creative, and when cooking for your family during the week, it should also be fast. The thermo creates quick meals that would usually take a lot of time. It allows you to make and create meals from scratch that not only save

THE “MEATIEST”-TASTING OF ALL THE FAUX MEATS, SEITAN PACKS MORE PROTEIN PER KILOJOULE THAN BEEF AND IS NOW WIDELY AVAILABLE. THESE SAVOURY BALLS MEAN YOU WON’T MISS MINCE SERVES 3 • Seitan, 200g• An onion, diced• Garlic, 2 cloves, crushed• Bahar

Using a quality store-bought stock – or better still, one you’ve made from scratch – will result in the best-flavoured pho (pronounced ‘fuh’) and a truly authentic brew. Try these three delicious and nourishing versions… Ready in 25 minutes | Serves

SERVES 4 Sweet, wholesome, and a little luxurious, this simple soup, which is as suitable for a light dinner as it is for a dinner party, is ready in a matter of minutes. 1 litre (4 cups) chicken stock20 gm (4cm piece) ginger, finely chopped60 ml (

There is simply no better way to get a well-balanced meal on the table in a flash than stir-frying. Even better, quick, high-heat cooking preserves the flavor, texture and nutrients of whatever you’re tossing around. But it’s important not to pigeonh

This is even quicker if you have the rice left over from a previous night and ready to go. Simple with delicious flavours, this dish is full of fibre, protein, magnesium and B vitamins. Serves: 4 80g uncooked brown basmati rice2 cardamom pods, c

IRONMAN champion John Joseph. Boxer Cam Awesome. NFL running back Arian Foster. UFC fighters Nick and Nate Diaz. These are all: a) world-class athletes; b) people who could kick my butt; c) athletes who’ve gone vegan. Answer: All of the above. There’

Soften 4 finely chopped spring onions, 1 finely grated peeled onion and 3 cloves minced garlic in 50 g butter and 2 T olive oil over a low heat until translucent. Add 1 litre water and 1–2 sticks vegetable stock concentrate and bring to the boil. Add

Protein: the macronutrient we love to discuss. It helps with weight loss by keeping you full, and it gives your metabolism a bit of boost, since protein requires more energy to digest. It's essential for building muscle, too, which makes it a macro t

There’s a certain profile to your favorite foods that keeps you coming back for more. But what happens when two cuisines with totally different flavors collide? Magic, that’s what. So we asked Chef Richa Hingle—authority on all-things vegan Indian—an

BURSTING WITH COLOR AND FLAVOR, smoothie bowls are all the rage, perfect for breakfast, a post-workout meal, an afternoon snack, or even dessert. What makes them different than a standard smoothie is their thickness, and they’re served in a bowl (not

SERVES 4. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 50 MINUTES. GF This stir-fry boasts energy-boosting B vitamins from broccoli, red bell pepper and Swiss chard. Get even more zeal from the iron-containing shiitake mushrooms and shrimp. 1 cup brown ric

Bone broths are amazing for your gut health as they heal and seal the digestive tract. This mineral-rich broth is just what the doctor ordered. It’s charged with the anti-inflammatory powers of turmeric, fresh ginger and a whole chicken. Freeze the b

Add some feta and shredded cabbage or iceberg lettuce to the table to amp up the fillings for a crowd. 4 store-bought roti 2 medium carrots, julienned½ cup apple cider vinegar¼ cup water1 teaspoon raw sugar1 teaspoon red pepper flakes (optional) ½ cu

Hands-on Time 15 minutes Total Time 1 hour Serves 6 1,1kg potatoes (about 20) salt flakes 4 tbsp olive oil, plus extra for baking tray ¼ cup sherry vinegar 3 tbsp capers, drained and chopped 1 tbsp anchovy paste 1 clove garlic, pressed ¼ cup flat-l