Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburbian-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: ...

1. In a heavy-bottom soup pot over medium-high heat, heat the oil. Add the garlic and ginger and cook, stirring, for 1 minute. Add the carrots and mushrooms. Cook, stirring, for 3 minutes more. 2. Add ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Everyone has their own patented sick day coping mechanism. Some people drink endless cups of ...

Preheat the oven to 400 degrees. Cut the pumpkin in half and remove the seeds and pulp, reserving the seeds. Season the pumpkin with salt and pepper, and drizzle each half with 1 tablespoon grape seed ...

This recipe is not entirely authentic. I prefer to call it an improvised Ma Po Tofu, because when the craving strikes for this spicy, satisfying Asian soup, but it happens to be a Sunday night in the ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

What is Tofu and What is Tofu Made Of? Also known as "bean curd," tofu is made by coagulating soy milk, and then pressing the remaining soy bean curds into blocks. Easily found in supermarkets or ...

Fall is primetime for comfort food, and when the thermometer creeps south, nothing warms the soul like a hearty bowl of soup. It’s fair to say we’re obsessed with soup here at The Oregonian and ...