Navajo Fry Bread, and the Indian Tacos made with it, have a sad and storied past. They originated in Native American internment camps set up by the US government in the 1860s, as a way to use the very limited rations …
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Jackfruit Upside=Down Cake Today I'm happy to bring you a guest post from my friend Yu Ching, who writes the wonderful Lemonpi. I love her blog because whether she's making incredibly original desserts like a Parsnip …
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Crostini with Young Pecorino, Grilled Figs, and Arugula & Mint Pesto I just finished making the very-last-last-last-really-no-more edits to the cookbook. We got page proofs back, and there was a small window to make …
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I love tamales. I love that they are a project, not something you simply throw together for a weeknight dinner. A project best done with friends and family, beating the masa and making fillings and sauces and forming …
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Polenta with Pan Roasted Porcini, Tomato Confit and Chevre Fresh porcini are one of nature's great treats. They are rather expensive unless you know how to forage for them, which I swear I'm going to learn someday ... …
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Bocoloes are little pan-fried cake of masa and mashed black beans, typically served as anantojito (appetizer). I learned about them from Diana Kennedy's magnificient opus, My Mexico. For my version, I’ve replaced the …
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