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 [...]
In Brazil, manioc flour is often toasted and then used as a garnish or seasoning. (Manioc, by the way, is what Brazilians call tapioca. In African nations, it’s called cassava; in Central American countries, it’s called yuca. But tapioca by any other name is still that familiar tapioca.) Toasting the flour gives it a nuttier, [...]
French omelets, Spanish tortillas (which are entirely egg-based and have nothing to do with corn), and Italian frittatas have a lot in common: they’re easy to make, they’re endlessly versatile, and their savory egginess makes them a great meal at any time of day. They’re also a one-pan meal, which makes for minimal clean-up. 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 [...]
When I was in Spain this year, I was (once again) enchanted by their potato- and egg-based dishes. Some — like the Spanish tortilla, which has nothing to do with corn — are a combination of potatoes and eggs. Others use one or the other as a foundation. It’s a tasty, economical tradition: both ingredients are relatively [...]
If you haven’t jumped onto the quinoa bandwagon, it’s time to get a leg on up! Quinoa has a lot to offer: it’s a whole grain, it’s available in a variety of colors (the “confetti”-style quinoa usually includes red, black, and tan quinoa), and it cooks in 10 minutes flat. Plus, it even gets a [...]
Continue reading about Celebrating Quinoa and the Glory of the 20-Minutes-From-Pot-to-Plate Meal
Move aside, saggy tuna salad! Try swapping that store-bought mayo for a simple drizzle of extra-virgin olive oil combined with a shake of dried basil and a sprinkling of Parmesan. Not only will your lunch taste better, it’ll be better for you since most store-bought mayonnaise is made with soybean and/or corn oil that has [...]
Continue reading about Making the Classic Tuna Salad Even Classier
If you’re like me, you probably still have lots of green tomatoes in your garden that aren’t going to have enough time to ripen. (Those recent frosty 32F nights can’t be doing our gardens any good.) But don’t despair! Unripe green tomatoes have a taste and texture very similar to Granny Smith apples, which means [...]
What to do with hearty garden greens? Make pasta! Now that the weather is cooler, kale and chard and beet greens and turnip greens are enjoying a growth spurt. Luckily, they’re so versatile that you can use them in everything from soups to stir-frys. For this dish, I opted to combine kale with pasta, two [...]
A long time ago, when I first started using fresh tomatoes in recipes, I dutifully followed instructions to rid the tomato halves of their juice and seeds. Then I realized that most of that addictive savory flavor (or umami, if you will) of tomatoes resides in the juicy pulp that surrounds the seeds. So much [...]
