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The New York Times Dining & Wine section in 60 seconds: Picnics, rooftops, jerks

Posted Jul 2nd 2008 9:00AM by Emily Matchar
Filed under: Wine, East Coast, Recipes, Barbecuing, Newspapers, Lists, Grilling, America, Summer

The Minimalist gives us 101 20-minute picnic ideas. Cold peanut noodles! Savory lentil salad! Cheese balls with fresh herbs! Thanks, Minimalist!

Jamaican jerk: an underrated form of barbecue. I agree.

Cold red wine? Eric Asimov says it's OK. So it must be OK.

Newsflash: rooftop dining is nice. But sometimes your napkins blow off the roof. Uh oh!

A book review of 'Beyond the Great Wall,' about Chinese dishes little known in the U.S.

Poor Jeff Varasano, lately of Atlanta, tries to answer the eternal question of why New York pizza is never good outside of New York. Godspeed, dude.

Fruit crisps: why are they never crisp? With recipe.

Tantalizing Tofu: Jerk Tofu

Posted Feb 2nd 2008 1:30PM by Ellen Slattery
Filed under: Vegetarian/Vegan, Ingredient Spotlight

Serve this satisfying specialty straight out of Veganomicon with garlicky collared greens and a hearty starch like sweet potato fries.

Jerk Tofu
You will need:

1 lb. of extra firm tofu (press between two heavy plates for an hour)

Marinade: (blend all of the following together)

1/2 large chopped white onion
4 cloves garlic
2 Tbsp. grated fresh ginger
juice of 2 limes and lime zest
2 Tbsp. soy sauce
2 Tbsp. olive oil
3 Tbsp. maple syrup
2 Tbsp. olive oil
1 Tbsp. dried thyme
2 tsp. allspice
1/2 tsp. cayenne
1 tsp. nutmeg
1/2 tsp. cinnamon
2 jalapeno peppers, seeded and chopped (or one if you don't want it too spicy).

Slice the tofu into thin triangle shapes, and marinate for one hour.

Then, heat olive oil in a skillet and fry for 8 minutes on each side.

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The New York Times Dining & Wine section in 60 seconds: Picnics, rooftops, jerks

Tantalizing Tofu: Jerk Tofu

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