FARIDEH SADEGHINRecipesWhat We’re Cooking This WeekendHow we’re making the most of tomatoes, stone fruit, and our grills By SAVEUR EditorsPublished on June 24, 2016ADVERTISEMENTADADADVERTISEMENTADADKeep ReadingHow to Make SeitanBy MEGAN ZHANGCustardy Tofu Fa with Sweet Ginger SyrupBy PETER SOMHora’a Osbao (Syrian Lentil Salad with Cilantro and Pita Chips)By NORA HINNAWIStir-Fried Tofu Skin and TomatoBy HANNAH CHE19 Easy One-Pot Meal Recipes to Make This WinterBy SAVEUR EDITORSHave Leftover Pumpkin and Sage? Make This 30-Minute One-Pot PastaBy BENJAMIN KEMPERFuyu Persimmons with Spinach, Burrata, and CranberriesBy KAT CRADDOCKCrispbreads with Eggs and Swedish Cod RoeBy MEGAN ZHANGHow to Make Classic Turkey GravyBy TED ROSENSee AllADVERTISEMENTADAD
