I cannot think of a single person I know who does not like ceviche. Even fish-haters enjoy it because the citrus juices “cook” the fish in a way that negates its slippery texture, one of the major complaints of seafood-gaggers … Continue reading
I love a traditional holiday menu as much as the next gal, but I get bored cooking and eating the same things year after year. When my dear friend Beth suggested we get together for Easter, I knew she would … Continue reading
Here is another blog post focusing on technique rather than a specific recipe. Make it your own by basing your ingredient choices on personal preferences and what is freshest at the market. I promise you will be a better cook … Continue reading
I love making all things seafood into cakes. While it may take a little more time than just throwing some fish on the grill (a great meal in its own right), a cake is the perfect vehicle for creating the … 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
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