I haven’t received an official diagnosis yet, but there’s just no question that I’m OOD: Olive Oil Dependent. I’m ready for a change in my cooking routine, and I’ve decided to begin with an oil overhaul.
As all of my other herbs have given up, sorrel has become my go-to winter aromatic, especially since I discovered that the more I pick it, the better it grows.
My initiation into the mysterious and tasty world of tofu skin—also known as “yuba” or “bean curd sheets”—took place in a crowded vegetarian restaurant in San Francisco’s Chinatown. Staring into an unfamiliar menu, I took a gamble on “stuffed bean curd rolls.”