“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: stews
There are times when it’s easy to purchase a rotisserie chicken, cut up the meat, and use it in soup, a salad, or in enchiladas. Sure, it saves time, but I’ve never purchased one that wasn’t overcooked. Delis have different temperature guidelines than I do. Roasting your own chicken is simple, and I don’t think
Chile peppers are an integral part of Mexican and Southwestern cuisines, and it’s good to get to know them – especially the ones that are readily available to you. One of the most well-known and available chiles is jalapeños, which are pretty hot, and tend to scare people. It’s okay if you never want to
Beef Stock
Do you ever end up with a lot of beef bones? Maybe after de-boning a large roast? If you hate to waste food like I do, try this simple way to make beef stock using bones! It’s so simple, and yet a smart way to take advantage of leftover bones. Preheat your oven to 450
Back when I was a personal cook for a family, I made bread at least every few days. And I never made the same bread twice. It was perfect for me, because it’s just the kind of thing I like to do in the kitchen – mix it up! And bread is so versatile, with
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