I got so carried away the other day describing my newfound love of all things Mediterranean that I never really discussed what made the cooking method of that pork shoulder so special. You guys all know that I am a low and slow girl. I’ll be the first to admit that when I first read…
Rustic Chickpea Puree with Pasilla Chile, Mint & Cider Vinegar
The first meal back from a vacation is always interesting. You’re never sure what is in your fridge, your pantry, what has gone bad, what might still be use-able, what your husband might have eaten in your absence…. For example, I threw out 3 onions when making this soup, that had apparently gone bad in…
Mexican Spicy Roasted Shrimp & Potatoes Stew
Wow, it has been a while. I meant to get this posted before I left for Atlanta, along with a note explaining I would be gone for a week, but somehow with Alex’s multiple birthday celebrations it never happened. Ooops. But anyway, I am home now and just as excited today as I was 2…
How To Rescue A Bean Soup
I thought about not including this recipe. I mean, it is not very different from some other recipes I’ve had on here, bean soups are not exactly photogenic, and it initially was not a success anyway. But then I thought maybe that in addition to sharing the recipe, I would also share with you how…
Weekday Chilaquiles With a Fried Egg On Top
As many of you know, being a FoodBuzz Featured Published comes with occasional perks of new items to try for free. Most recently that item was Egglands Best Eggs. Listen, you know all things being equal I prefer local, free-roaming eggs. But not everyone has access to local eggs and even those of us who…
Roasted Sea Scallops (Shrimp) Galician (Mexican) Style
The first night this dish was comprised of 2 dishes, one shrimp and one scallops, both roasted in the Galician style. The second night, I mixed them, having realized I really liked the shrimp, and roasted them with Mexican flavors. And actually, were I to do it again, I would skip the scallops entirely (I…
Frontera Grill, FINALLY! & Arroz con Pollo y Frijoles y Calabacitas (Chicken and Rice with Beans & Zucchini)
I first started cooking from Rick Bayless cookbooks almost 10 yeas ago (!). I forget how I discovered my first, Mexico One Plate At A Time, but I did at any rate and I loved it. My beans came out perfectly, as did my homemade chorizo. Since then I have acquired all of his books,…
Somewhat Tarascan Bean Soup
You are staring at the title of this post, the pictures, and possibly scratching your head, unless you are quite familiar with regional Mexican food. There are actually 2 ways of making Tarascan soup, one with a chile-ancho-tortilla base, as I made last week, and one with a purred bean and tomato base. I bookmarked…
The Power Of Garnishes: Sopa Tarasca (Tarascan Soup)
There are 6 “flavors”–well actually I think the Japanese and potentially other cultures say there are more–but there are 6 that I can discern: sour, salty, sweet, bitter, hot and umami/savory. Hot is not really a flavor to me, despite what I just said. Umami is kind of nebulous–I know that I like it but…
- « Previous Page
- 1
- …
- 3
- 4
- 5
- 6
- 7
- Next Page »