Makes 4 servings Plant-forward recipes aren’t always vegetarian, but they may use flavorful meats in a supporting role, just like the chorizo in these black bean cakes. For a full vegetarian version, leave out the chorizo and add 1/2 teaspoon (or more, to taste) of chile powder for a little […]
Makes about 24 sandwiches This recipe makes quite a bit of ham, so you may have leftovers (unless you have 24 hungry people to feed!). You can tightly wrap any remaining pork and freeze for later, if you like. You can find Peruvian-style chile pastes (we use ají panca and […]
Makes 8 servings This recipe uses freshly fried tortillas, but you can substitute store-bought corn tortilla chips. Add shredded cooked chicken, grilled shrimp, or pulled pork, if you like.
Makes 2 cups
Makes 2 cups
Makes 2 pints
Makes about 4 cups This Mexican sauce is chile-based with the rich flavors of toasted nuts and seeds. Used as a condiment alongside, well, virtually anything, this salsa shines on quesadillas and eggs, rather than as a side for tortilla chips. This blend of chiles gives a spicy, smoky finish. […]
I live in a city, in a pretty small house with an especially small kitchen. When I fantasize about the next house I’ll live in, a big kitchen is key, of course, but the thing I romanticize the most (well, other than a pool) is the space for a big […]