The Crispiest Tofu + Two Nostalgic Pies You Can Make with Pantry Staples – Our Best Home Cooking Bites of the Week!

What if you could make pies from scratch with super-easy crusts and fillings for your next dinner party or potluck?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you'll want to make tofu schnitzel that's shatteringly crunchy on the outside, tender on the inside, and completely plant-based. You'll also discover two easy pies: a saltine-crusted Atlantic Beach pie that's sweet, salty, and tangy all at once, and a creamy chocolate pie with an Oreo crust.

Tune in for a quick dose of home cooking inspiration!

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Links

Crispy Tofu Schnitzel from Live Eat Learn

Chocolate cream pie with an Oreo crust by Samantha Seneviratne for NYT Cooking (unlocked)

Atlantic Beach Pie by Bill Smith for NYT Cooking (unlocked), made with a saltine crust, creamy lemon-lime filling, and topped with tangy labneh-whipped cream topping

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For more recipes and cooking inspiration, sign up for our Substack here.

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