Two of my favorite recipes are pretty modern in origin, including one from fellow blogger Smitten Kitchen. I have included my own substitutions (or "hacks", if we must). Buy the book if you want, or just subscribe to Food52's excellent blog. You really will learn new things.
Yotam Ottolenghi's delicious Black Pepper Tofu recipe
with these substitutions:
- just use 9 tablespoons of soy sauce, and add one more tablespoon of sugar
- I used four small serrano peppers because it's what I had
- I could not for the life of me crush my black pepper by hand--it just kept jumping out of the bowl. So I used a pepper grinder and did more like 3 tablespoons (to make up for the heat of the serranos)
- I used 6 green onions and about 2 cups of steamed broccoli
Another great recipe included is Debra Perlman's (Smitten Kitchen) Mushroom Bourguignon. I actually used a mix of white and shitake mushrooms, because it's what I had, and I definitely had to add some water to keep the gravy from being too pasty in the end. I also added salt, because I apparently like it more than she does. But it's a totally solid foundation for a recipe.