So let's say you made this red curry squash, and had lots of leftover red curry paste. One of the most delicious ways to use it up is in a quick fried rice. Chunks of seared pineapple provide just a bit of sweet counterbalance to the spice.
A few quick bits of housekeeping: this will …
Green mango (or papaya) salad is addictive. It hits all those sweet, tangy and fresh notes that wake up your palate at the beginning of a meal, or refresh it after a bite of spicy curry. My wife and I have been known to narrow down our selection of Vietnamese restaurants purely based on …
This is my skillet. Sure, I have lots of others pots – small saute pans, sauciers, stock pots, paella pans, a beloved Dutch oven, griddles, you name it. But this big cast-iron skillet is the absolute workhorse in my kitchen. I’ve had it for at least 20 years, and I’d say it has been the …
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 …
When I serve a filling entree, I like to have a refreshing salad. It offers a nice contrast, makes the meal a little lighter, and cuts the fattiness of the main dish. Here is a simple version, dressed only with fresh orange jucie, that goes great with Mexican and other Latin-American meals. You can work …
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 of five minutes to make and tastes spectacular. I’ll show you how. I usually make a four-avocado batch and it is just enough to satisfy four adults and a couple of munchkins, …
I love to make sweet bread puddings with leftover challah or brioche, because they are already rich. Today’s version is filled with molten chunks of bittersweet chocolate. Let’s just say I find myself eating less challah on Friday night because I’m hoping there will be enough left to make this for dessert the next day.
The …
Delicata squash is one of my favorite winter squash varieties. It is relatively easy to cut and peel, cooks quickly and has a rich, sweet flavor. (Check out last year's orzo-stuffed delicata squash for a festive vegetarian Thanksgiving entree).
You might not immediately think of putting winter squash in a Southeast Asian-style curry. I learned about …
I "met" Ivy Manning when my wife gave me her terrific first cookbook. Since then, we've become frequent visitors to each other's blogs, and we keep up on Twitter as well. (Come follow me or Ivy, we'd love to hear from you).
We've discovered that although she's an omnivore and I'm a vegetarian, our taste …
Dried fava beans (aka or ) come in several shapes and sizes; the kind you want for this salad are small and round, about the size of a chickpea, not lima bean shaped. The most typical preparation for them is ful mudammas. For today's dish, I used them in a warm salad spiked with …
Join over 92,000 monthly readers! Subscribe to our email newsletter.
Powered by WordPress. Designed by 
Recent Comments