Yewande Komolafe returns to The New York Times following a long illness, excited to present her first recipe: a Ghanaian light soup inspired by Afia Amoako. Traditionally made with fish or meat, this version replaces these ingredients with a mix of dried and fresh mushrooms, creating a comforting and intense plant-based dish. The article also announces leadership changes in the restaurant critic team, with the return of Priya Krishna and the addition of Tejal Rao and Ligaya Mishan as co-chief critics, promising expanded coverage of restaurant reviews across the country.
Yewande Komolafe returns to share her creative recipes, beginning with a Ghanaian light soup that's adapted for plant-based diets, utilizing a mix of mushrooms.
The soup remains intensely rich yet comforting, traditionally made with meat or dried fish, now reimagined with mushrooms, making it a delightful meal.
In addition to her column, the New York Times announces new roles for critics Priya Krishna and Tejal Rao, expanding their restaurant review coverage.
Hetty Lui McKinnon’s vegetarian lemon-miso tofu recipe showcases an inventive approach to Cantonese cuisine, providing a healthier alternative without sacrificing flavor.
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