When I cook from a recipe, I love to see a photo so I know what target I’m aiming for. So I thought I should share with you photos for all of the dishes that didn’t get an image in the cookbook. Click on any photo to see it full size. Enjoy!
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Bocoloes are little pan-fried cake of masa and mashed black beans, typically served as an (appetizer). I learned about them from Diana Kennedy's magnificient My Mexico and thought that I could replace the pork filling with yams, increase the portion, and make an unusual and delicious vegetarian entree.
The cakes came out great; they …
I’m in the middle of a two week swing around the country to introduce my cookbook. It has been just an incredible trip so far. In the past week I’ve been to San Francisco, Los Angeles, Austin, DC, and now I’ve just landed in Boston and already done one signing. Everyone has been so kind …
I’m thinking that for the next few weeks, I should turn this into one of those blogs where I teach you how to cook a five-course dinner using nothing but the coffee maker and hair dryer in your hotel room. Because I’m going to be in a different hotel pretty much every night! I leave …
The classic Sicilian flavors in this dish (orange zest, raisins, capers, pine nuts, chile flakes and fennel) might sound a little outlandish if you haven’t tasted them all together. Don’t be deterred, the combination is astonishingly good. Done properly, each bite is a little surprise that might be sweet, spicy, salty, toasty, herbaceous or all …
This is a great soup to serve when there are kids at the table, because it is quite mild if you leave the harissa oil off their portions. With the garnish, the flavors come alive, and you’ll want to mop up every bit with a good artisanal bread or toasted pita. Red lentils are nice …
