Never stop playing with your food! This is one of my favorite kitchen creativity games. Take a single ingredient, and cut it as many ways as you can think of, then observe the way the cuts and textures change your …
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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 …
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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 …
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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 …
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Aji Amarillo hot sauce 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. …
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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 …
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