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 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
Ahhh, meatballs. Comforting little bites of tenderness bathed in a flavorful sauce. I was really craving something along these lines today, and when I ran across Saveur Magazine’s recipe for Keftedes me Saltsa Domata, my mouth immediately started to water. … Continue reading
Too often, collard greens get overlooked in the produce department. Their enormous, almost prehistoric looking leaves can be intimidating, not to mention difficult to cram into a produce bag. And do we really know what to do with collards other … Continue reading
I was fortunate enough to date a guy in college whose mother was from Vietnam. Every winter we would drive down to Los Angeles and stay with his folks and his mom would stay up all night making the most … Continue reading
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