If you happened to catch me on the local Fox morning show this week, you probably saw me cooking with coffee in the station’s studio kitchen. One of the recipes I made was coffee-spiked pozole. Yep, I said coffee. It goes beyond the cup! I created this recipe because I wanted to infuse this traditional Mexican [...]
One of the easiest ways to make soup is the blender method: place all your ingredients in a blender, press “on,” and let the ingredients puree themselves into creamy soupiness. It’s a common technique for chilled soups, but if you like, you can pour the soup into a pot and heat it through if you’d [...]
Nothing warms up a cold winter night like spicy soup. I don’t mean spicy-hot, I mean spicy-variety — in this case, a simple blend of curry powder and cilantro. (Technically, cilantro is an herb, but I’m going to lump them together under the concept of “spice.”) The slightly sweet carrots provide the perfect canvas for [...]
You tap a maple, you get maple syrup. You cut into the flower buds of a palm tree, you get palm nectar that you can cook down into palm sugar. (Specifically, you can tap sugar date palms, sago palms, and coconut palms.) If you let the palm sugar dry out and go from a semi-liquid [...]
Continue reading about Skip the Sugar Beets and Go for the Palms
Who says you can’t have a fiesta in the wintertime? (Especially when it’s 48F outside. It’s like spring in the winter!) Unlike mexicanized restaurant food in the U.S., actual food in Mexico is fresh, vibrant, and light in a satisfying and hearty kind of way. Case in point: a crisp, refreshing version of pozole, served [...]
Continue reading about A Wintertime Fiesta for Your Taste Buds
Sometimes kitchen “scraps” are actually the best part. Plenty of classic dishes are based on that “Waste not, want not!” mentality: French ratatouille, Spanish paella, wedges of Italian polenta served with garlicky white beans. Good thing there have always been thrifty cooks among us! Just goes to show that great flavor doesn’t have to have [...]
Continue reading about Stems, Scraps & Rinds: How To Be Deliciously Thrifty
I have a new love: capers. I’ve been on my caper honeymoon for a week now, and it doesn’t look like the affair will be over any time soon. (A week is a long time for an inquisitive foodie who rarely makes the same thing twice.) Sure, I’ve always had a passing fancy for the [...]
Natural peanut butter is one of my favorite foods. Not only does it taste so good that it’s addictive, it transcends sandwiches and chocolate cups to create lusciously creamy soups, sauces, and sautées. PB is also easy enough to make yourself: just put 1 cup of unsalted peanuts, 1 tablespoon unrefined peanut oil, and a [...]
Continue reading about Taking Peanut Butter Past the Sandwich
Even though we think of salsa as necessarily involving tomatoes, onions, and garlic, “salsa” just means “sauce” in Spanish…which kicks the pantry cupboard doors wide open to interpretation. (There’s also the dancing kind of salsa, but I won’t even get started on that for fear of ditching my food writer’s post in favor of the [...]
Continue reading about Grapes Are Good for More Than Just Wine
