Spicy Tofu and Mushroom Mazemen; Chicken Koftas With Lime Couscous
Source: New York Times
Hang on to your hats, because Hetty Lui McKinnon has done it again. Why do we all go so nuts for Hetty’s recipes? Because she somehow manages to coax maximum character out of minimal ingredients, techniques and prep work. Her creations are always satisfying and never fussy, a true boon for busy people who care deeply about what they cook.The latest dish to get the Hetty treatment is mazemen, a brothless Japanese…
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Read the original source at New York Times