Category Archives: one-dish
One of the best things about the local farmer’s market is being able to get baggies of fresh basil cheaply and easily. And the best thing about big bags of basil is PESTO!
There are so many ways to make pesto, many of which don’t even call for basil but for some other green, leafy thing. Spinach, parsley, you name it. Some with nuts, some with cheese, some with both.
So, this is only one simple way to make pesto and the high quantity of nuts and tomato make this a fairly dull-looking sauce. I have to say…
Okay, I admit – this is an odd one. Everyone, or so it seems, in the food world has been talking about cooking radishes this year. Food & Wine featured an article on a famous chef, I forget his name, presenting four different types in a little garden looking dish and various bloggers emulated it.
Now I’ve only recently decided that I like radishes – I spent a long while not liking them one bit! But I was really…
Mangoes are in season now and we’ve been getting a bunch of them for great prices lately. We also lucked into a fresh, ripe pineapple so I decided to try making a fruit-based salsa. It came out beautifully!
It’s hard to believe when a salsa I create from scratch comes out so nicely that just a couple of years ago I couldn’t make a salsa if my life depended on it.
So, we decided to make a bunch of different…
This soup is subtle, spicy and rich. However, if you love fiery foods, you might consider using an additional chile or the whole jalapeno. Also, please note that this depends heavily on how spicy your chiles are. Right now the ones at my market are quite spicy.
Continuing from last time’s Verdolaga Sauce, this Yucatan-inspired recipe is a really great way to cook up some beans. Tune in Friday for the final recipe to make some Tacos de Verdolaga con Achiote Frijoles Recado y Guacamole!
We’ve been on an achiote kick lately. It all started with the Cochinita Pibil. Now we have annatto seeds and annatto powder, not to mention packets of achiote paste in the cupboard. (And another batch of cochinita pibil marinating in the fridge
I’ve made a mean veggie stock in the past but the problem with it is that we use it up so fast, I’d have to make stock every Sunday just to keep up.
This is a great, simple and very flexible bouillon. It tastes wonderful. We used it last night in this creamy egg-lemon soup along with some chicken broth and I swear, it smelled just like the best chicken noodle soup you’ve ever tasted.
Sometimes you want a bit of chocolate cake and don’t want to take the time or the calories to make a full 9″ double- or triple-layer cake. I tend to be very prone to having fits of chocolate cravings so the other evening, I decided I really needed a chocolate fix. Nor did I feel like waiting the three hours for a cake at 10pm at night.