Chorizo Tacos Recipe (With Spicy Mushroom)
This recipe was inspired by my favorite combination of flavors from the parrillada mixed grill platter at Carboncito’s, my favorite restaurant in Playa del…
This recipe was inspired by my favorite combination of flavors from the parrillada mixed grill platter at Carboncito’s, my favorite restaurant in Playa del…
Black garlic is having its moment. A staple of Korean cooking, “black” garlic is simply garlic that has been heavily, heavily caramelized, whole in…
This is the kind of food I wish I had learned to make, when I was a young bachelor. My cooking endeavors as a…
At some point, I turned my back on eating whole foods and fell into the loving arms of individually packaged baked goods and chemical…
This twice-baked baked squash recipe was meant as an entree, but it could very easily be adapted as a side dish, paired with turkey, …
I have been canning for about six years now. Jellies, jams, tomatoes, applesauce, beets. Each time I pull out the water bath canner or…
I have had two sweet potatoes from last week’s farmer’s market sitting on my counter for days. They’re a gorgeous pair, with a deep,…
I like veggie burgers. I am not a vegetarian. I like meat and cheese and hot dogs. I know cheese is not a meat.…
In this salsa recipe, I’m going to show you how to combine the astringent flavor of green unripened tomatoes with the ever so sweet…
I had a mini panic attack in my garden yesterday. Let me back up. We’re having a fabulous year. Everything that we planted is…
Many years ago I worked as an assistant at a small, progressive graduate school in Milford, Connecticut. Our offices were in the upstairs of the…
There isn’t any rhubarb in California. At least, none that I could find in Los Angeles in June. In Maine, this time of year,…
Why do we read and write memoir and fill in the branches of our family tree? By studying geneology we expect to gain insight…
I love that I live in a place where there are four distinct seasons. I get to experience the euphoria of wearing a wool…
Two things are happening right now that led to the creation of these rolls. First, Maine is entering a state of rhubarb fever. If…
The “salad” is the standard side dish at any BBQ. Potato salad and pasta salad are the standard staples. You throw a potluck BBQ…
Somewhere around the time when I was 18 years old, my friend’s mother decided that she was going to dispose of her Christmas tree…
I feel like the statute of limitations (heh, when I was a kid I thought it was “statue of limitations”, like there would be…
Each November, the tiny town of Xmatkuil hosts the annual Yucatan State Fair, a month-long celebration of Yucatecan culture that features bullfights, traditional dancing,…
This warm vinaigrette, which is a pan-dressing I made using vinegar for acid, honey for sweetness and shallots for bite, all to complement the…
Zucchini are everywhere in August. I bought three at the farmer’s market for a dollar. You can’t give them away. They have many uses,…
Try as I might to outgrow this tendency, in summer I go barefoot, and spend my days at the beach. It was how I…