What's better during a Nor'easter than a bowl of chili. Like apple pie, it's an American favorite. There's the purist version with no tomatoes or beans. Sure, that works is you are from Texas or New Mexico. I whipped up a batch of the type I like, then rolled out...
Making a staff meal at work, and craving comfort food, I made empanada Gallega, basically thick-crusted pies, here stuffed with tuna. I got tips from Chef Daniel, while I posted photo's online, he's from Asturias. "You need to fold and pinch the dough around it to...
Having eaten a "torta de yuca," I decided to find out about the origins of this root. Looking online, I found that yuca is actually "cassava." More, cassava is the third highest carbohydrate source in the tropics. And because the first European sailors who settled...
Winter is coming. Time for tamales, more specifically duck-lard enriched masa tamales filled with meat. In the batch's below, Two kinds of corn were used. One came from a farmer's market. The other came from a native Iroquois source, which gave it a beautiful shade of...
When I got a small tin of caviar for New Years, I didn't expect to have leftovers. But it turned out that we nibbled on it a bit before going out for a pre-New Years' dinner, leaving the bulk of it for the next day. This second day of January, I made some fabulous...
Sort of like winning the lottery, I got two truffles within a single week. I used the first (leftover from a workplace party) for an unceremoniously-made egg McMuffin. The other was presented as a gift. Time for mushroom risotto with truffles.
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