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 …
Read More
Red curry fried rice with seared pineapple 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 …
Read More
Green mango salad Green mango (or papaya) salad is addictive. It hits all those sweet, tangy and fresh notes that wake up your palate at the beginning of a meal, or refresh it after a bite of spicy curry. My wife and …
Read More
This is my skillet. Sure, I have lots of others pots - small saute pans, sauciers, stock pots, paella pans, a beloved Dutch oven, griddles, you name it. But this big cast-iron skillet is the absolute workhorse in my …
Read More
Bocoles (Masa and Black Bean Cakes) with Spicy Yams Bocoloes are little pan-fried cake of masa and mashed black beans, typically served as an antojito (appetizer). I learned about them from Diana Kennedy's …
Read More
When I serve a filling entree, I like to have a refreshing salad. It offers a nice contrast, makes the meal a little lighter, and cuts the fattiness of the main dish. Here is a simple version, dressed only with fresh …
Read More