What do you do when you’ve arrived at home with an UNBELIEVABLE amount of affordable vegetables and a brand newRead more
For those of you out there who’ve been looking for that perfect dish to serve alongside a healthy dose of Sergio Mendes & Brasil ’66 on your iPod, you’ve come to the right post.
Show of hands, please?
How many of you out there don’t even own any Sergio Mendes and Brasil ’66? Another show of hands, please?
For shame.Read more
Last Sunday afternoon was spent at the Farmer’s Market Sur La Table “Knife Cutting Essentials” class run by Martin Gilligan,Read more
MG and I confronted two big questions today. First… what do you make for dinner that will be satisfying andRead more
Summer isn’t exactly the season where people dive into spicy heated Mexican cooking. It seems most people sway towards pastaRead more
If you can’t go more than a week without a taco, you need to come by my place sometime. TacosRead more
Breakfast can be served 24 hours a day as far as I’m concerned so long as it’s my MG doing the cooking. He’s a master at creating spectacular morning dishes that are so impossible to resist and so totally satisfying, I usually want to crawl right back into bed when I’m done with them and hibernate for a week.Read more
I beg of you… if there is ANYONE else out there who isn’t long sick of the holiday season onceRead more
Tomatillos are suddenly giving jalapeno peppers a run for the money as the primary Latin star of my kitchen. Lying in size somewhere between the cherry and the beefsteak, green and slightly sticky to the touch, they are strikingly appealing yet sadly hidden away by a curious and lackluster greenish-brown husk. Also known as the “husk tomato” or “jamberry,” the tomatillo has been a staple of Mexican and Guatemlan cuisine for centuries, both cooked and raw, primarily in sauces to amp up the flavor of the meal and to offset the flavor of any hot peppers included in a recipe.Read more
There is a lot to be said for swinging around a knife. Stabbing vegetables is a great method for chasing away the blahs. The only thing better is chowing down on the delicious results. I promised MG and Michael, our dinner guest to supply the homemade guac and the salsa, plus season up some chicken if MG agreed to employ his trademark secret for cooking the tortillas just long enough for sturdiness without burning.Read more