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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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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Braising is something of a lost art, which is a shame because it isn’t at all difficult to do. Learn a couple of basic moves and you’ll be rewarded with a succulent, richly flavored, rustic dish that will have you and …
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Have you ever noticed how mushrooms that are cut thickly and browned are a completely different experience to eat than when sliced thin and sauteed as normal? Instead of cooking all of the water out of them, the …
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This West African-style stew, redolent with ginger and black pepper, is great made with tiny eggplants, just a little bigger than a golf ball. You may find them at a farmer’s market in late summer, or at a store that …
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If you have ever ordered the dry-fried green beans at a good Chinese restaurant, you know how delicious they can be, but I bet you don’t know what is in them! For years, I wondered what all that yummy brown stuff was. …
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