I love the chewy texture of mushrooms when they are left in bite-sized chunks, rather than thinly sliced. There is a nice contrast between the browned, flavorful crust and the juicy interior.
These mildly-vinegared mushrooms are versatile and easy. I was serving them with a Mexican meal, so I garnished them with cilantro, but you could …
You might notice I’ve been on a bit of a stovetop-smoking kick, what with last week’s frijoles charros. This pineapple and tomatillo salsa uses the exact same method. If you are making both, don’t try to get enough smoke from one batch of wood chips; you won’t get the best flavor if you run them …
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 …
are a classic way of serving beans in Mexico. Unlike refried beans, the pinto beans are served whole, in a broth redolent of smoke and tomato. Traditionally, that smoke flavor comes from bacon.
My first thoughts for creating the smoke in a vegetarian version revolved around using chipotle or chile moro (smoked jalapenos without the adobo …
Zucchini season is just about to hit in earnest. This recipe is a nice way to turn them into a delicious side dish with minimal effort. It mostly handles its own business in the oven, so you can focus on the rest of dinner.
We normally think of dried mint only for making mint tea, but …
I’m obsessed with baharat lately. Baharat is a spice mixture that is popular throughout North Africa, the Levant and the Middle East. Most versions include black pepper, cumin, coriander, cloves and cinnamon. The Turkish variety usually adds dried mint and savory. Like anything else in food, every village and maybe every cook has their own …
At my house, we eat food in styles from all over the world, but rice is far and away our most popular substrate. I’m always experimenting with new ways to cook rice as well as new things to serve with it.
Today’s dish is Caribbean inspired, with coconut milk-scented rice, black beans, plantains, avocado, mango, and a …
