Socially Distant Cuisine

Stir-fried Sweet Potatoes with Browned Butter and Sage (Bittman, NYT) Chocolate (15) Little Layer Cake (New York Times) Egg Salad Sandwich (101 Cookbooks, plus capers, April 2007) Kale and Potato Spanish Tortilla (Gourmet, February 2003) Spanish-style Shrimp with Garlic (NYT, May 2009) Two-bean Chili (My own recipe) Simple Cauliflower (101 Cookbooks, May 2009) Huevos Rancheros with Spinach (My recipe) Classic Grilled Cheese and Cream of Tomato Soup (America's Test Kitchen, via Smitten Kitchen, November 2006)

Modification combining several recipes and to make veggie rather than meaty... delicious! Mapo Tofu (Modified from The Washington Post and the Gourmet cookbook) 4 to 6 servings Ingredients: 2 tablespoons vegetable oil 4 chopped scallions (white and light-green parts only) 1 Tbsp minced ginger root 2 cloves of garlic, minced 1/4 cup broadbean paste (I use Lee Kum Kee Chili Bean Sauce) 2 tablespoons low-sodium soy sauce 1 tablespoon Shaoxing rice wine 1/2 teaspoon sugar 1/2 cup water 12 to 15 ounces (1 package) soft tofu, cut into 1/4-inch cubes cornstarch for thickening, if needed. 1/2 teaspoon crushed Sichuan peppercorns Bring a small pot of water to a simmer, add cubed tofu and simmer for 10 minutes, to firm it up. In a large frying pan over medium-high heat, cook scallions, garlic and ginger 2 minutes. Add broadbean paste and cook 1 minute. Add soy sauce, rice wine and sugar, and stir until dissolved. Add water and simmer until slightly reduced, adding a bit of corn starch for t