62 curd recipes

For Chinese New Year, this vegetarian ham is always welcomed.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Classic Chinese Buddhist vegetable stir-fry with ten ingredients including cloud ear fungus, lily buds, bean thread noodles, and soy-spiced bean curd. A traditional Lunar New Year dish loaded with earthy, umami-rich flavors.

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

No-bake chocolate pudding pies in single-serve graham cracker crusts with cinnamon, whipped topping, and chocolate curls. Ready in 10 minutes flat.

Mocha fudge pie with a brownie mix crust, Kahlua-spiked chocolate pudding filling, and a coffee whipped topping layer. Three layers of chocolate-coffee flavor on a fudgy base.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.