In my quest to cook all of my January meals, tofu has come through, whether as a hearty breakfast scramble, a spicy braise or a companion to crispy coconut rice.
SUNDAY SUPPER. IF YOU’RE WONDERING, WHAT ARE YOU GOING TO HAVE FOR DINNER TONIGHT? HOW DO BRAISED SHORT RIBS SOUND? WELL, I BROUGHT YOU TO THE GRANGE KITCHEN AND BAR TO EXECUTIVE CHEF DANE BLAND ...