Top 5

Appetizer of the Month

3 cups all-purpose flour, spooned and leveled, plus more for work surface
2 tsp. instant yeast
2 tsp. sugar
1 1/2 tsp. kosher salt
1 1/4 cups warm water
4 Tbsp. olive oil, divided
Three-Way Toppings: 1/4 cup sesame seeds; 2 tablespoons chopped fresh rosemary with 1 teaspoon red pepper flakes; or 1 ounce Parmesan, grated (about 1/3 cup) with 1 teaspoon freshly ground black pepper

Whisk together flour, yeast, sugar, and salt in a bowl. Add water and 2 tablespoons oil. Stir until a dough forms. Cover and let rise at room temperature 20 minutes.
Line a rimmed baking sheet with parchment paper. Divide dough in half. On a lightly floured work surface, roll each half to a 9- by 13-inch rectangle. Brush with remaining oil and sprinkle with desired toppings, dividing evenly. Cut into 3/8-inch strips. Twist strips and transfer to prepared baking sheets. Cover with a kitchen towel and let rise at room temperature 1 hour.
Preheat oven to 425°F. Bake, in batches, until golden brown, 12 to 14 minutes. Transfer to a wire rack and cool completely.

DELICIOUS and EASY!

12 oz. extra firm silken tofu, drained, patted dry and cut into 1-inch pieces
2 Tbsp. olive oil, divided
1/4 tsp. gochugaru, plus more for serving
Kosher salt
4 scallions, 2 greens thinly sliced for serving, rest roughly chopped
1 1-inch piece fresh ginger, peeled and chopped
1 jalapeño, seeded and chopped
1 1/2 pounds broccoli, chopped, stems and florets separated
3 cloves garlic, chopped
1 13.5-ounce can coconut milk
2 tsp. vegetable bouillon base (we used Better than Bouillon)
4 cups baby spinach
1 cup cilantro leaves

Heat oven to 425°F. On rimmed baking sheet, toss tofu with 1 tablespoon oil, then gochugaru and 1/2 teaspoon salt and roast 15 minutes. Flip and roast until golden brown, 8 to 10 minutes more.
Meanwhile, heat 1 tablespoon oil in Dutch oven on medium. Add chopped scallions, ginger, and jalapeño and cook, stirring occasionally, 2 minutes. Add broccoli stems and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring often, 1 minute.
Add coconut milk, bouillon base, and 2 cups water and cook, stirring, until bouillon base dissolves, about 30 seconds. Add broccoli florets and 1/2 teaspoon salt and bring to boil. Reduce heat to simmer, cover, and cook until broccoli is tender, 8 to 10 minutes.
Remove from heat, add spinach and cilantro and using immersion blender, blend until smooth. Serve soup topped with tofu, scallion greens, and additional gochugaru, if desired.