This is a recipe I’ve had for years, and know I made it at least twice. Making a recipe more than once for me is a rarity, even more so in the early cooking years because there was always another recipe to make, another technique to learn. And more to taste. We loved this dish,
I got this recipe from Wesley Avila’s cookbook called Guerilla Tacos, published in 2017. It’s probably one of the most conservative recipes in the book, but I just had to taste the sauce. The chef certainly proves that tacos can pretty much be made with anything, highlighting in his recipes some with uni, foie gras,
In 1992, we took our young children to Grand Cayman island in the Caribbean. As all tourists do there, one day we took a boat out to swim with stingrays at Stingray City, followed by picnic on a beach of a local island. So, what do I remember from this adventure? The creamy potato and
One day during quarantine when it was too hot to be outside, I happened upon a show called Amy Schumer Learns to Cook. Now I do like Amy Schumer, but this cooking show, where she partners with chef-husband Chris Fischer, shows Amy from a totally different perspective. I had to google Chris Fischer, and he’s
At the end of a certain magazine about People, which I only read on planes and road trips, there are recipes provided typically by chefs, sometimes by celebrities. I seldom take notice, except when something unique really pops out, like David Chang’s bacon fried rice. And that was a HIT! This time, it was a
My husband was given some beef jerky by a golf buddy one day. He came home and insisted that I try it immediately, because it was “that good.” Well, it was good, in fact great, and neither of us has ever been a beef jerky fan before. As you can tell from the feature photo,
I was recently reading some of my French cookbooks, with the intention of having a French food night with friends, hopefully sooner than later. I’ve previously done this with Indian and Chinese cuisines, serving about 8 different dishes each time, just for the love of those cuisines. When I was reading Patricia Wells’s book Bistro
My girlfriend recently told me about her tried-and-true recipe for fried chicken, which begins with marinating chicken in pickle juice. I have been so intrigued by that and curious about the flavor the juice imparts. She’s promised me to make it when I visit next time, and I can’t wait. I started thinking about pickle
A while back I posted on Avocado Pie, a recipe given to me by a friend during my college years in the 70’s. He was one of three male classical musicians who shared a beautiful home in Santa Barbara, California. I moved away from, S.B. in 1978, but retrospectively, I know one of them had
Split pea soup. Easy. Cheap. Satisfying. Healthy. Well, depending how much sour cream you dollop on top… My husband reminded me that he could eat split pea soup every day. The foods I could eat every day are in a very different category, but this soup is what he loves, so I make it for