Black Beans and Kielbasa

I love cooking beans. They’re delicious when home-made, especially because you can make them taste however you wish – barbeque style, Mediterranean, or Southwestern. But I have to admit that canned beans are pretty good – especially in a pinch. For this recipe, I used canned black beans. The only important thing is to drain

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Achiote Cornbread

When I first tried cornbread after moving to Texas a million years ago, it was way too sweet for me. Unnecessarily sweet. And it was always served with honey butter! But when I began making cornbread from scratch, ignoring the sugar, I liked it much better. Besides, corn is already sweet! The thing I’ve learned

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Portuguese Salt Cod

This recipe comes to me by way of the Foods of the World series, and it is in the American cooking: New England cookbook. It is perfect timing for me. I began showcasing the regional cuisines of the U.S. in January, and I still have plenty of salt cod leftover from when I excitedly came

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Achiote Oil

Achiote oil is a handy ingredient to have on hand. This is especially true if you cook Latin American and Mexican cuisines. The oil is made from beautiful red annato seeds, which are about the same size as cardamom seeds. Why this oil is not called annato oil, I’ll never know. For some reason the

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Salt Cod for Breakfast

As you might remember from my post, simply called salt cod, I’ve been on a mission to find this fish for years. I have spotted it on a few websites, but the shipping was always horrendous, so I never followed through with an online order. My daughter who lives in London assured me that she

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Salt Cod

Salt cod has been very difficult for me to find, especially since I live in the landlocked middle of the United States. But I’ve been on a mission for find it because I have such great memories of the ways my mother used to cook with it. We lived in Seattle for three years when

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Cranberry Vodka

I’ve made cranberry liqueur before – I mean, you have to for the holidays. It’s so pretty! But, I’ve never made a cranberry vodka before. And, I’ve never used cooked cranberries in a liqueur, either. So when I saw this recipe, I knew I had to try it. The recipe belongs to Michael Chiarello, and

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