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And all the others I have of hers, too.
She's a classic in American cookbook writing. She gives lots of recipes free at her website, too.
If you like tofu, have you tried her Szechuan Pepper Triangles recipe?
Cher
I could see if it's in the original Moosewood cookbook, or Enchanted Broccoli Forest, or the small one that my BBQ tofu recipes are in.
I'd love another tofu recipe, NJCher. Is it spicy? (please say, 'yes') 
Here's a link to the recipe.
Of course, I never actually have the privilege of finding out what the recipe writer actually intends, as I have a spouse who doctors up everything as I go! 
Cher
Well, everything need to be revisited once in a while. I noticed when printing off from the link, it said, "adapted from Enchanted Broccoli Forest", which is the cookbook I just pulled off the shelves. There it was (no stains, in fact, I never made much out of that cookbook, for some reason).
So, this one looks like it'll be spicy enough from my spouse, who loves heat even more than I do...
Thanks for reminding me what is old is actually new!
I love it. Thanks... 
invited a whole bunch of people over to have a cheese tasting!
I was reminded of this when I slithered out of bed at 11:30 am.
They are coming at 5:00. Time to dig through the supplies and see what I have.
Cher
My husband just asked me exactly how many people I invited, and I have no idea....
but 5 have rsvp'ed yes so far and I am sure there are more.
(ouch, shouldn't have done that. already have headache)
I was again inspired by going to the store and seeing how high the price on the package was.
Around here we have some food chains that do a great job on preparing food. I think it's because, being a suburb of NYC, we have so many residents who are stretched for time. Unfortunately, the stuff they make is very expensive!
So I made my own, which is better to do anyway. Here's the Epicurious recipe I used, and if you look at it, note that it generated 235 comments!
A difference was that I served it over a bed of lettuce that I had tossed with spicy orange salad dressing.
Cher
I had some left over bbq ribs that I smoked over the weekend. After a reheating, they were almost too tender. I cut off about 1/3 of the rack, gently twisted out the bones, and slathered it with my homemade mango chipotle bbq sauce. Placed that on a freshly toasted ciabatta bun, garnished with some pickled red onion, and - Voila! - a homemade McRib... only with real pork, real veggies, real sauce, and real bread.
