Split the tempeh in half so that you have two thin rectangles. The way I do this is to lay the tempeh on a cutting board, hold the top steady with the palm of your hand and with a knife, slice through ...
Weekends can wear you out. Melissa Clark’s easy take on a classic dish revives and restores. By Sam Sifton Melissa Clark’s baked fish and chips.Credit...Ghazalle Badiozamani for The New York Times.
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