Years ago I used to make a (supposedly Cuban) black bean soup that included a fair amount of orange juice. I have no idea how authentic that is; I think the recipe came from the Moosewood cookbook so it may well have been hippified. As far as I can remember, it tasted pretty good.
I …
I’m completely addicted to sparkling water, and so is my whole family. We go through quarts of the bubbly stuff every day, and believe me it was getting expensive! Even when we stepped down from imported to store brands, we were easily spending $30 per month, not to mention lugging it home from the grocery …
Sometimes I read a recipe and it burrows into a corner of my brain, gathers twigs and moss, builds a little nest, and refuses to move out until I make it. That was the case with this Gâteau de Crêpes from Amanda Hesser in the New York Times magazine back in 2005. The …
Caramelized Cauliflower Frittata
Cauliflower has a split personality. Boiled or steamed, it is kind of cabbagey, bland and slightly bitter. But roasted or sauteed until it has lots of dark brown caramelized spots all over, it becomes luscious and savory and altogether craveable. Deep fried, it is so good that my wife and I …
Arroz a la Mexicana (also known as Arroz Mexicano or Arroz Rojo) is the tomato-flavored rice that is commonly served with just about every Mexican meal in this country, and quite frequently in Mexico as well. It is also known as Spanish Rice, though I suspect that is more of a 1950s era American misnomer.
I …
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 country has its own special twists on the ingredients, sauce, or crispy accompaniments.
Obviously it isn't the same thing, but you can absolutely make a vegetarian dish that capitalizes on …
I was unfamiliar with Aji Amarillo chile peppers, but when I saw these beautiful specimens from Terra Dolce at our co-cop, I was entranced and knew immediately they would be coming home with me. Searching the web, I learned that they are one of the most important ingredients in Peruvian cuisine. The fresh pepper is …
