Vegetarian ceviche Traditional ceviche is raw or lightly cooked fish and shellfish, marinated in citrus juices. Variations of it are served throughout Latin America. Each…
Aji Amarillo hot sauce I was unfamiliar with Aji Amarillo chile peppers, but when I saw these beautiful specimens from Terra Dolce at our co-cop,…
Red curry fried rice with seared pineapple So let’s say you made this red curry squash, and had lots of leftover red curry paste.…
Easy recipe for a vegetarian Vietnamese green mango salad with bright, bold flavors.
Cast iron skillet This is my skillet. Sure, I have lots of others pots – small saute pans, sauciers, stock pots, paella pans, a beloved…
Bocoles (Masa and Black Bean Cakes) with Spicy Yams Bocoloes are little pan-fried cake of masa and mashed black beans, typically served as an antojito…
When I serve a filling entree, I like to have a refreshing salad. It offers a nice contrast, makes the meal a little lighter,…
Legendary Guacamole I’ve never understood why people buy pre-made guacamole. The store-bought stuff ranges from barely ok to green glue. The real thing takes all…
Bread pudding with molten pockets of bittersweet chocolate I love to make sweet bread puddings with leftover challah or brioche, because they are already rich.…
Red Curry Delicata Squash and Tofu Delicata squash is one of my favorite winter squash varieties. It is relatively easy to cut and peel, cooks…