Andrea Nguyen is in The Times this week with a delightful exploration of her decadeslong fascination with mapo tofu, the fiery, fragrant specialty of Sichuan Province in China. Years of eating and reporting have led her to a bulletproof recipe for the dish (above) and, more recently, to the courage to use the flavors of the original to inform other dishes, including mapo tofu spaghetti and amazing mapo tofu nachos. But, I mean: mapo tofu nachos? Also new this week, Melissa Clark’s terrific recipe for swordfish with caramelized eggplant and capers. (That said, swordfish is a best choice fish, according to the Seafood Watch at the Monterey Bay Aquarium.)

Source: New York Times October 07, 2020 14:26 UTC