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A lot of people are growing, foraging or buying epazote for beans. This is a fine idea but it's a versatile herb and you can use it for a simple cheese quesadilla or go as fancy as the chefs at... Read More...
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I've said it before but I think it bears repeating: The foundation of Mexican food is corn, chiles and beans. If you don't understand these three ingredients, you won't get very far. I think you can judge a Mexican restaurant... Read More...
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I was checking up on my co-author Vanessa Barrington's blog and saw that her new book,D.I.Y. Delicious: Recipes and Ideas for Simple Food from Scratch is almost here and ready to pre-order. I think it's safe to say if you... Read More...
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There are dozens of reasons why I love living in Napa, almost none of them involving wine. My fellow Napans make great neighbors and when there's a call for a party, you know the food is going to be incredible.... Read More...
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The sour prickly pear known as xoconostle continues to take over the world as we know it with this new marmalade-style jam from my business partners (and good friends) at Xoxoc. Made from the fruit of the xoconostle and sugar... Read More...
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Until you get obsessive, a normal pot is fine for beans. Once you start down that slippery slope, you'll want several different pots for different beans and different cuisines. I refuse to tell you how many pots, metal or clay,... Read More...
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I can't tell you how many conversations I have with people who just don't know what to do with their beans after they've bought them. Even after I tell them, and give them dozens of ideas, they still aren't confident.... Read More...
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I was going through some old recipes and found this one from an old issue of Saveur magazine. I forget how great this magazine is! Stewed White Beans (Etli Furu Fasulye) 2 cups dried white beans, such as runner cannellini... Read More...
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Here in the states, if we think of the herb epazote at all, it's in regards to beans. In Mexico, it's a lot more common than you'd think. This dish served at El Cardinal in Mexico City was glorious. Grilled... Read More...
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I bought a mattone after I read about them in Paula Wolfert's Mediterranean Clay Pot Cooking and so far I've been underwhelmed. The piece is fine but all the chickens I seem to come across seem to weigh from four... Read More...
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As you may remember, here at Rancho Gordo we are in the middle of an amazing series of presentations by some of my favorite cooks. Both Lorna Sass and Deborah Madison were gracious and entertaining. Plan to come by and... Read More...
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More and more, the idea of bitter greens appeals to me. Shopped or foraged, I have a feeling I haven't even begun to dip my toes into this great ocean. I have a standard technique of washing the greens and... Read More...
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Actually Lent has long passed, hasn't it! And Passover, too. I don't observe either holiday but I do love the food. Lent brings out some of the best vegetarian dishes in Mexican cooking. My Jewish friends think I'm nuts, but... Read More...
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Finally, after several attempts, we have a good crop of the rather famous Snowcap bean. Not a lot, but enough to save some seed and offer the extra here. They're one of the prettiest beans of all, I must say!... Read More...
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This is a simple dish from Diana Kennedy's The Essential Cuisines of Mexico . I'd never made the dish before but the book will go with me to my desert island. The only big difference is I added one cup... Read More...
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