This Roasted Chile Poblano Soup captures the essence of traditional Oaxacan comfort cooking—smoky roasted chiles blended into a velvety base of onions, garlic, and chicken stock. A touch of milk and requesón (or ricotta) gives the soup gentle richness, while epazote adds a distinctly earthy note. Crisp tortilla strips and a drizzle of crema finish...Read More

Korean and Japanese cooks often top sliced tofu with a sautéed mushroom medley. The main differences are that Koreans panfry the tofu first, and they garnish the dish with yangnyumjang, a spicy sesame and soy sauce. The Japanese approach is to warm the tofu and then crown it with the hot mushrooms, which have a...Read More