“IF THERE WERE A CHILE TO TASTE LIKE SUNSHINE, THIS WOULD BE IT.” How can you pass up a description like that?!! Back when I discovered the chile pepper paste Gochujang, I spied another international paste called Aji Amarillo. It’s a bright yellow paste, from Peru, made from aji amarillo chile peppers. From Serious Eats,
Tag: pesto
Last April when my husband and I visited New York City for my birthday, we went to Eataly. I could have spent much more time there, but my “other half” has limited patience shopping. We checked out the whole place, which requires a map if you want to do it in an orderly fashion, and
I’ve written before about what a purist I am in the way that I make most everything from scratch. It doesn’t matter if it’s barbecue sauce, spaghetti sauce, salad dressings, you name it. I just can’t do it any other way. Sure, a lot of those products are real time savers. But they’re also horrible.
No, you didn’t read it wrong. This isn’t asparagus with gremolata, this is actually gremolata made with asparagus! I’m the first to snicker when cooking terms are wrongly or “loosely” used – especially on menus! Sometimes it just makes it hard to figure out what the dish is. Names like “confit” and “coulis” and now,
We love a good pesto in our family. Of course there’s the popular Genovese pesto made with baby basil leaves, olive oil, pine nuts, garlic and Parmesan, which is divine. You can find this traditional recipe in any Italian cookbook. But it’s also fun to create different pesto varieties. If you want to stick with
The thing that I learned about meat a long time ago, is that you have to cook it properly. Everything else is just icing on the cake. Whether it’s grilling a steak, roasting a pork loin, or braising a rabbit, it’s all about cooking the meat properly. It doesn’t matter if you’re adding a sauce
There are two varieties of winter squash I can depend on being available where I live. These are acorn squash and butternut squash. I discovered too late last fall that my local store quits selling pumpkin soon after Halloween. Lesson learned for this year. I would love to be able to try all of the
Because I grew lemongrass in my garden this year, I’ve been focusing on using it as much as possible in Thai as well as non-Thai dishes. This lemongrass seems mild to me, but it has a lemony flavor, and I’m determined to use it all up. Last night I dreamed about using lemongrass to make
Recently I shared that I’d dreamed up an asparagus version of pesto, and the recipe I came up with is quite remarkable, if I say so myself. There were so many choices with the pesto ingredients, but I decided on almonds for the nuts, and to keep the pesto herb-free. I thought about a little
Do any of you ever dream up recipes? Well this is one of those for me. I remember seeing a plate of salmon steaks topped with a green pesto, but that’s not far fetched for me because I spread basil pesto on just about everything. It’s really good on chicken. But my husband would probably