If you cook it the right way, tofu becomes golden, crisp and the perfect addition to an appetizer, lunch or dinner

Fresh tomato and basil put the last taste of summer into an autumn macaroni and cheese, while in winter, frozen stand-ins recall sunny days

Make and freeze this soup base now so that you can quickly make flavorful, feel-good soup throughout the winter cold and flu season

Instead of cooking tomatoes for hours into a thick sauce with concentrated flavor, use the solids left after straining off the juice of grilled tomatoes

Grilling tomatoes and straining off the juice creates a bloody Mary mix so flavorful that you can serve it with or without alcohol

Instead of roasting peppers until they’re sweet and caramelized – and heating up the house – char them on the grill

Squash blooms have delicate petals but a stiff base that lets you carefully fill their cavity before dipping them in batter and frying

Wasabi and horseradish powders lose potency when heated, making them better on a finished dish than in a marinade

Sweet, juicy watermelon pairs surprisingly well with salty, tangy cheese in a refreshing summer salad

Master this two-ingredient sauce and you’ll have a homemade upgrade for sliced fruit, ice cream and cake

Three types of ginger are just as tasty in cake as they are in cookies and worthy of a celebration

Instant couscous becomes even easier to make on the go with the thermos full of boiling hot water

Layering fresh herbs in salt lets you choose between using the whole leaves later or blending them into a flavored infusion

For the first salad of spring, sprinkle handfuls of homegrown baby greens and chives amid robust grains and store-bought fruit

These potatoes mash up fresh whey or buttermilk with the bold flavors of bagna cauda’s garlic and anchovies