This spicy stew features an umami-rich broth powered by Korean fermented soybean paste and dashi:
3 tablespoons doenjang 1 piece fresh ginger, peeled and minced 1 medium zucchini, cut into 1/8-inch-thick half-moons 1 ½ teaspoons kosher saltInstructions ChecklistCut tofu block in half crosswise. Drain half of tofu block; reserve remaining half for another use. Cut drained tofu into 1- x 1/2- x 1/2-inch rectangles; set aside.Bring 5 cups water to a simmer in a medium Dutch oven over medium. Add dashi packet; simmer, covered, 10 minutes. Uncover. Discard dashi packet.
Add doenjang, gochujang, gochugaru, ginger, and garlic; stir until doenjang and gochujang dissolve, about 1 minute. Increase heat to medium-high. Gently stir in tofu, cabbage, zucchini, and white onion; cook, uncovered, stirring occasionally, 4 minutes. Add scallions and salt; cook just until zucchini, onion, and scallions are cooked through but still crisp, about 2 minutes. Remove from heat. Divide stew among 4 bowls. Drizzle with sesame oil. Garnish with additional gochugaru.
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Broccoli & Cheddar Snack Bread Recipe on Food52Broccoli and cheddar bring to mind two associations for me: the chunky broccoli cheddar soup from Panera Bread that my brother ordered on repeat as a kid, and broccoli florets doused in a very orange cheese sauce (I can’t say I ever fully understood the latter). Though I’ve historically never been a huge fan of the broccoli-and-cheddar flavor combination, this savory, fall-friendly snack bread has made me reconsider any doubts I’ve had about cruciferous vegetables and cheese up to this point. Baked in an 8- x 8-inch square pan, this broccoli and cheddar snack bread is inspired by a simple breakfast bread my grandma would make using Jiffy’s corn muffin mix and frozen broccoli. Served by the slice, it was a comforting, tasty way to ease into the day. In my homemade rendition, a combination of flour and yellow cornmeal yields a familiar but not-quite-cornbread bake that benefits texturally from a trifecta of buttermilk, sour cream, and an extra yolk. Chopped broccoli and shredded sharp cheddar are both folded into the batter and sprinkled on top before baking, ensuring plenty of broccoli-and-cheese flavor in each bite, and with the LG STUDIO Built-in Double Wall Oven, you can expect well-baked, delicious results every time. Whether you’re in the market for an autumn-appropriate potluck dish or an easy baking project for the weekend, this cheesy, broccoli-laden twist on cornbread is a cozy, satisfying side that delivers. Serve the bread with soup or stew, alongside roasted meat, or simply on its own for breakfast or a hearty snack—the moist, savory squares will disappear before you know it. Note: If using frozen broccoli, soak them in warm water to quickly thaw before trimming the stems off and chopping the florets into pieces.
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