It warms the cockels of my qualitarian heart to see more and more farmers selling real meat at farmers’ markets. Produce is a wonderful thing, but real meat — that would be meat from animals that actually graze, mill around outside enjoying themselves, and generally live the way they’ve evolved to live — is much [...]
As much as I adore raw food (no grains means no gluten — yay!) and especially the dehydrated main courses like meatball subs and falafel wraps, I’m not wild about the typical dehydration period of anywhere from 12 to 20 hours. That’s too much planning and waiting even for me. Plus, although dehydrators run at [...]
Continue reading about Sometimes Rules Are Meant To Be Broken
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 [...]
The only thing better than fresh-out-of-the-slow-cooker pork is wrapping that tender slow-cooked pork in whole-grain corn tortillas, slathering them with fresh salsa and shredded cheese, and baking them until you have a cross between a taco and an enchilada. Ultra-savory, ultra-easy. (Not to mention a darned good reason to haul out that slow cooker.) If [...]
I know that beef and chicken are America’s favorite meats — and I like the occasional steak or wing, too — but I think lamb and pork are where it’s at. Especially pastured lamb and pork. My recent one-pound purchase of ground pork from my farmer plus the onslaught of cold weather prompted me to [...]
Breakfast should be simple. Unless you’re coming off a midnight shift, you’re probably in a hurry in the morning and don’t feel like making anything remotely elaborate for the first meal of the day. (You also shouldn’t skip that all-important first meal of the day! Skipping breakfast = feeding a gnawing hunger that will most [...]
Continue reading about Quick, Tasty Breakfasts That’ll Make You Say “¡Olé!”
Lately, I’ve been happily browsing through cookbooks featuring New Orleans cuisine, which means I’ve had jambalaya and gumbo and étouffée on my mind. The fact that the weather is about to get downright cold — we’ll miss you, 70 degrees Fahrenheit! — is making me even more inclined to whip up some hot-off-the-stove flavors of [...]
Continue reading about The (New Orleans) Mother of All Omelets
From tortillas to naan to crepes, every culture has its favorite flatbread. (As opposed to risen, rounded breads.) One of my favorite flatbreads is whole-corn tortillas. While crepes are delightfully supple and soft, tortillas become magnificently crunchy after a few minutes on the stove — just heat in a dry skillet over medium heat for about two [...]
Continue reading about The Secret to Thin-Crust Pizza: Tortillas
As magnificent as fresh veggies are, their magnificence is magnified when you roast them — the heat emphasizes their best attributes and deepens their savoriness. Broccoli and cauliflower, for example, become slightly nutty when roasted, while root vegetables like carrots and beets become sweeter in an earthy, caramelized kind of way. Cherry tomatoes become intensely [...]
Continue reading about Handmade Mexican Favorites (or Hecho en Tu Casa)
