In my quest to cook all of my January meals, tofu has come through, whether as a hearty breakfast scramble, a spicy braise or a companion to crispy coconut rice.

In 'Bodega Bakes,' the Washington D.C. chef pays tribute to her Bronx upbringing and Dominican heritage through desserts like coquito cheesecake.

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.