From Our Small Kitchen

When your birthday falls on a weekday (as birthdays so often do), high expectations can fall a little flat. So I looked for a breakfast that was special but that wouldn't take me too long to put together.

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It wasn't until Josh's boss went vegan that I even considered tofu as a viable dinner option. But the times I've made it since, his plate has always ended up clean. So welcome back, tofu.

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It was nearly a week into our Peru trip when Alex and I looked around and observed something important: everyone, everywhere was eating soup.

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Chinese New Year offers tons of opportunity for celebration: parades, dim sum brunches, and Chinatown feasts.

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After a week dedicated to our Slow Cooker Challenge, we were reminded of one of our all time favorite combinations: soup and sandwich.

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Since you might want to know the answer to other quarter-life cooks' questions, we're unveiling this new, ongoing q&a section to highlight your queries and share our responses. In the spirit of the Slow Cooker Challenge this week, we're talking about our favorite stove-top slow-cooking device: the Dutch oven.

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You can use this recipe for pretty much any bean, not just for chickpeas, and not just for hummus.

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This kind of hummus is best made from dried chickpeas, cooked to creamy perfection, blended with generous spoonfuls of tahini, olive oil, and lemon, and served still warm.

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This "slow cooker" tomato soup was pioneered on the stove-top in my trusty Dutch oven, but all the ingredients are combined at the beginning, and then you just leave them alone to soften, intensify, and cook, um, slowly.

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Slow-cooked food gets incredibly tasty, tough meats grow rich and soft, and soups come away with extraordinary flavor. You have to plan ahead, but you get to do less work at the last minute. Welcome to the world (or at least the week) of slow cooking!

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