For this Korean stew, kimchi and pork belly are sauteed with an aromatic paste of onion, garlic and gochugaru, then simmered in a rich, dark broth made with dasima (dried kelp) and dried anchovies. Delicate and creamy soft tofu is added at the end.
This stunning, no-cook dish coats silky tofu in a salty, slightly spicy and garlicky soy sauce marinade before finishing it with chopped herbs and crunchy sesame seeds.
Chef and environmentalist Max La Manna chats about his journey to cooking and passion for reducing food waste while he makes a plant-based full English breakfast.
Chef Yadi Garcia shops for specialty produce and spices at the bodega before making zucchini plantain lasagna roll-ups with tofu ricotta and tempeh-mushroom Bolognese sauce.
Jeff Mauro shows us how to fry eggplant and tofu until it's crisp and golden brown. Cook along to learn how to make a spicy, gingery sauce to toss it in.
The secret to Rachael Ray's Japanese-style skewers is the thick, sweet and savory sauce. She makes Chicken Yakitori for a fast meal that pleases all ages.