This is an awesome little salad that is quick to make and boasts a variety of flavors and textures. Green papaya offers great structure as a base for the multifaceted sweet, sour, and salty dressing. Do your best not to … Continue reading
Few people cook with lamb on a regular basis, and I really think it’s a shame. It’s almost unheard of to confine lambs, which means that the vast majority of them eat a natural diet of grasses. The meat and … Continue reading
There are a million ways to make a mole sauce, but the common thread running through all authentic mole recipes is that they are somewhat labor-intensive. This is my most streamlined mole sauce, coming in at about one hour (anything … Continue reading
I’ve never really been a potato person. In fact, I’ve always considered the potato’s popularity a direct result of its ability to get something else delicious into one’s mouth (cream, butter, vinegary ketchup). I do, however, think that potatoes are … Continue reading
I had been craving mussels all week and I finally picked some up on my way home last night. I hadn’t given much thought to how I would prepare them, but I knew I had bacon, butter, beer, and some … Continue reading
I’m so relieved that pâté has come back into culinary fashion. I sincerely hope that its resurgence signals the end of the low-fat era (which, if you haven’t been paying attention, hasn’t exactly led to a slimmed-down society). I moved … Continue reading
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