| Plus: A reason to add tofu to non-vegetarian dishes.
 STAFF MEALS   I made these Cocoa Brownies with my daughter. The simple process of stirring them together was calming, and they baked into something intensely chocolatey and so, so good.
  I just did a deep-dive into Persian cooking and learned that Baqala Polow (steamed rice with fava beans and dill) is an essential side for the Persian New Year, which is this Friday. I'll be making it to welcome spring with a sunny egg on top and yogurt sauce on the side.   I’ve been making these Orange Sweet Rolls, developed by Associate Editor Joe Sevier, for years, long before I was on the masthead at Epicurious. They taste like if sunshine was a carb, and I never don’t want to eat them.   If you think tofu is only for vegetarian dishes, you are seriously missing out. Silken tofu is a custardy foil for the pungent spice of the saucy ground pork in this recipe for Weeknight Mapo Tofu.   I'm missing my family right now and simultaneously feeling the itch to bake. What better solution than to bake my family's Salted-Butter Oatmeal Chocolate Chip Cookies? I tinkered with the formula a bit, and the results are on Epi, so you can make them too. It's not quite a hug from my mom, but it'll do in a pinch.
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