Cuisine. Culture. Commentary.
I bought a huge bag of cotija cheese for the tacos I made for Cinco de Mayo so I decided to use it for esquites. Esquites is a creamy grilled corn dish that’s basically mexican street food. I have never really walked the streets of Mexico, but I discovered the dish at a restaurant in…
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Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient. Peas are in season in May so I’m guessing that means pea shoots are in season.…
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Hey pasta you’re so fine you’re so fine you blow my mind hey pasta! Hey hey hey pasta! See what I did there? I used a one hit wonder to introduce a one pot wonder. I’m just so darn witty. Here’s the thing: one pot pasta dishes are popping up all over Pinterest. It was…
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Months ago, I saw this instagram on Deb Perelman’s (of Smitten Kitchen) feed. It was the simplest salad made with stuff just lying around the fridge, but it just looked so good. It’s hard to go wrong when the main ingredients are avocado and cucumber. Cubes of avocado and cucumber are dressed with a mixture…
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Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient. At best, radishes are used as a topping on a salad, but this dish makes them…
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I had no idea I would be staying late at work on Tuesday. If I had, I wouldn’t have stocked the fridge with lots of perishable items. But then I did stay late at work and when I arrived home at 9 PM I had some salmon that had to be cooked that night or…
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Langoustine is basically baby lobster. Baby lobster comes at baby prices so STOCK UP! A bag of langostino tails at Trader Joe’s costs about $9 and just need to be defrosted. So easy for something so fancy. I could throw lobster in just about anything, but for my first recipe, I wanted to pile it high…
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A few years ago, truffle oil was all the rage. The world’s passion has since subsided, and I feel like its use is now almost considered a little bougie. I don’t think we should abandon it entirely, we just have to be more conservative. Since I haven’t cooked with it in several years, it was…
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I’ve never roasted grapes, nor did I think it was really even possible. The grapes get soft and wrinkly, and while I don’t look forward to that happening to my skin, it was a nice change of pace for the fruit. Usually when fruit is cooked down like this, the sweetness is amplified, but roasting…
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I love that spaghetti squash is the kind of vegetable where you can just mix in all sorts of different toppings. Not many vegetables can say that about themselves! Actually, no vegetable can ever say anything about itself…because they’re vegetables…and vegetables can’t talk…duh. Anyyyway, my latest spaghetti squash side dish is super simple: Scrape out…
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Peaches to Apples 