Andrew Scrivani for The New York Times
A quick perusal of today’s NYTimes Dining & Wine section (um, clearly a favorite exercise of mine) reveals that “Pesto is Back in Circulation” and that tofu is “Out of the Wok.” Really? Maybe we already knew that (albeit completely accidentally) here at the moderate epicurean, given the pesto-en-soup garnish below and the tofu tacos below that. And, actually, the chocolate pudding below that (not made with tofu, but in the vein of healthy, comforting, chocolate creaminess).
Evan Sung for The New York Times
Check out both articles – the “pesto” versions look fantastically delicious (and remind me of a “what is the definition of pesto?” debate a group of us had on vacation in Vermont, which included bringing the chef in from the kitchen to settle the matter…can’t remember the outcome…lots of wine…), especially atop a crusty pork chop. And the tofu pudding – Whole Foods does a mighty tasty version, btw – looks silky and rich, not to mention crazy-easy.
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