Sausage Stuffing

When I started following food blogs, I realized some authors had initiated them for the purpose of cataloging family recipes. Therefore the blog was their family cookbook essentially. I didn’t think much of that concept, because I really didn’t have family recipes. My recipes were those I followed after I got married, when I began

Read More

The Other Polenta

The most well known version of Italian polenta, in my experience, is the soft and creamy porridge style – what we call grits in the United States. Savory and hearty for breakfast or as a dish served similar to risotto – topped with braised mushrooms, grilled shrimp, or simply with cheese. If you want a

Read More

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

Read More

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

Read More