Yearning for Yuba: A Noodle Experiment

Yuba is soy milk “skin” formed during the tofu-making process. It is packaged in sheets and can be cut into high-protein noodles to be used as substitutes for other Asian noodles. With my next sentence, I’m going to perpetuate a great big stereotype about eating in California. I went to a tofu tasting. It wasn’t…

Reinventing Rugelach

Rugelach (not to be mistaken for arugula — but they’re pronounced very similarly) is a pastry with a murky history, but it is known as a Jewish pastry and among the most popular pastries (if not the most popular) in American-Jewish communities in Israel. It’s also a New York City bakery staple (though Zabar’s allegedly…

Raw Nerves: Recipes for the Courage to Eat Raw Vegan

I am outraged over the unretouched pictures of Lena Dunham’s cover debut on Vogue that were exposed by Jezebel. OUTRAGED. Not because, as Jezebel intones, it misleads readers on what a woman like Lena Dunham really looks like, but because — and it’s not very feminist of me to say — I’m jealous. They airbrushed…