Category Archives: Recipes (Savory)

Easy Peasy, Nice and Easy Lemongrass Tofu

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The simple joy of lemongrass tofu over fluffy rice.
The simple joy of lemongrass tofu over fluffy rice.

When my husband is traveling or out with his guy friends, I like nothing more than a very simple, very quick dinner at home that will leave me nourished and ready to tuck into a good book for hours on afterward.

I’m talking tofu, rice, and veggies.

On first thought, that trio may seem way too boring or virtuous.

But I promise: It is homey, comforting, and will leave you content.

“Lemongrass Tofu” is an example of that, with firm tofu marinated in minced lemongrass, honey, soy sauce, chili pepper, and turmeric before getting quickly sauteed in a pan for dinner in no time flat.

This easy recipe is from “Vietnamese Food and Food Culture” (Tuttle, 2025), of which I received a review copy.

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Don’t Rush Slow-Roasted Oyster Mushroom Ragu

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So smoky, savory and meaty tasting, this pasta won't make you miss the fact there's no actual meat in it.
So smoky, savory and meaty tasting, this pasta won’t make you miss the fact there’s no actual meat in it.

The key to the most flavorful mushroom pasta?

Skip the quick saute of the mushrooms. Instead, exercise a little patience to roast them in the oven for 45 minutes with soy sauce, balsamic vinegar and Worcestershire sauce.

The result are mushrooms that are deeply caramelized, wonderful smoky tasting, and because of the seasonings, boosted with meaty and savory flavors.

This recipe for “Slow-Roasted Oyster Mushroom Ragu” is from “Cooking Fast and Slow” (10 Speed Press, 2025).

The cookbook is by Natalia Rudin, a London-based personal chef, health and nutrition coach, and yoga teacher.

With her busy life, she well understands the need for both quick recipes for harried weekdays and more leisurely ones for days that are more relaxed. As such, her book chapters are handily arranged into recipes that take 15 minutes or less, 30 minutes or less, 1 hour or less, and 1 hour or more.

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One Potato, Two Potato — Plus What?

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When it comes to Pigs in Blankets, what's old is new again.
When it comes to Pigs in Blankets, what’s old is new again.

Meet “Pigs in Blankets” — meat and potatoes version.

With a big emphasis on the potato.

The usual frozen crescent roll dough or puff pastry is swapped out from this nostalgic dish for a whole russet potato instead that gets stuffed with an entire sausage, then wrapped in bacon.

It turns this throwback from an hors d’ouevre into a hearty main dish.

This rather zany and absolutely delicious dish is from “Retro Recipes” (Countryman Press), of which I received a review copy.

The cookbook was written by Bobby Hicks, a Florida-based bartender-turned-culinary-historian, and creator of the popular YouTube series, “Retro Recipes Kitchen.”

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Green Salad & New Potatoes — With An Emphasis on Green

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Eat your veggies -- new potatoes with peas, edamame, and spinach in a creamy, herby dressing.
Eat your veggies — new potatoes with peas, edamame, and spinach in a creamy, herby dressing.

Basic doesn’t have to mean boring.

Nor does it have to be so rudimentary to be pointless.

So, when “Basics Vegetables” (Hardie Grant, 2025) landed on my porch as a review copy, I didn’t dismiss it outright, thinking I already know full well how to cook vegetables.

Instead, I leafed through the pages by Severine Auge, a Paris chef and recipe writer, and found a handy cookbook filled with helpful step-by-step photos for tried-and-true recipes ideal for young, newbie or infrequent cooks or anyone interested in adding more delicious vegetables to their diet.

There are detailed recipes for everything from “Smashed Potatoes” and “Tomato Tatin” to “Veggie Ramen,” “Lentil Shepherd’s Pie,” and “No-Bake Chocolate-Hazelnut Pot de Creme.”

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Fast & Furious — And Super Garlicky

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Fish cooked in plenty of garlic -- in the style of shrimp made famous by Hawaiian food trucks.
Fish cooked in plenty of garlic — in the style of shrimp made famous by Hawaiian food trucks.

Soaring airfares may make you think twice about traveling these days.

But transporting yourself to the tropical paradise of Hawaii and beyond is just a recipe away with “Kimi’s Kitchen” (Ten Speed Press), of which I received a review copy.

It’s a good bet that you’ve never encountered a cookbook by a national champion freediving and spearfisher. But that’s just what accomplished author Kimi Werner is, along with being a chef and environmental conservation advocate who lives on the North Shore of Oahu.

She wrote it with assistance from Jennifer Fiedler, an Oahu-based food writer; and Nicole Gormley, an award-winning filmaker, photographer and ocean advocate whose lavish photos in the book make you feel as if you could plunge right into the mesmerizing blue waters on the pages.

Werner grew up spearfishing with her father from a young age. More than sport, it was sustenance for the family that grew up in the early years with little. Throughout her life, the ocean has been a source of growth and inspiration. In her cookbook, she takes you along on her dives and inside her kitchen to learn how she prepares her favorite recipes. While many of the recipes focus on seafood, there are others that center around meat or are vegetarian instead.

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