Inspired by Masaharu Morimoto’s recipe for sesame green beans, this version subs tahini for sesame seeds, adds a dash of rice wine vinegar and finely chopped roasted peanuts for extra crunch. Sweet, salty, nutty and… Read More »GREEN BEANS WITH TAHINI AND PEANUTS
As the year winds down and my cooking becomes increasingly root vegetable-heavy, I find myself craving bright, fresh flavors. The day after Thanksgiving, I make a salad of romaine, cold Bartlett pears cut into slivers,… Read More »BAKED GOAT CHEESE, PEAR, AND PECAN SALAD
This isn’t the greatest photo—it was hard to keep my hands off these! INGREDIENTS 1 1/2 cups Zucchini and onion marmalade/mush 2 tsp chili powder 2 tsp cumin 2 tsp Goya adobo seasoning with pimentón … Read More »ENCHILADAS POTOSINAS CON CALABAZA Y CEBOLLA
It’s amazing how a turn of season can lift the spirits: What were sad, mournful days a few weeks ago have sprung into warm days tinged with the hope of spring. I find that much… Read More »SWEET POTATO RAJAS
Nigel Slater is one of my favorite cookbook writers. His writing style verges on poetic, with gorgeous descriptions of food and atmosphere. In a column in The Guardian, he writes about the humble sausage in… Read More »A SIMPLE SALAD