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Lent and lenten Dishes (La Cuaresma)
Lent is just around the corner . This year it starts on March 5th Walking around midtown in New York on Ash Wednesday is quite a scene. Women walking around in business suits and tennis shoes (high heels in a... (Continue reading)
Zarela’s Guacamole
Written on 26 Jan, 2014 at 12:00 in Videos |
Everyone has their way of making this popular dish and this is Zarela's smooth not chunky guacamole...... (Continue reading)
Afro-Mexican Cooking Class with Raquel Torres Cerdan- 4 recipes
All photos by Carlos Baizabal – Raquel objected to this photo because the bracelets are not hygienic. So don’t wear them when you slice malanga, and especially when you fry it. Those studs will get really hot. This... (Continue reading)
Anaheim Chiles – 4 recipes
There it is! One perfect Anaheim chile from the Garden of Eden on 23rd Street. Please support this “little guy”. It’s a fabulous store that was among the first to carry “gourmet” products. For those who have been following my ... (Continue reading)
Spicy Vanilla Chicken
With valentine’s Day coming up soon, I decided to repost this recipe in case you missed it. It’s a simple, easy, elegant and sexy dish. Cathy Gigante Brown made the recipe last night and sent me her picture of the... (Continue reading)
Three Kings Cake- Rosca de Reyes
Latina magazine ran this recipe developed by our former pastry chef, Ed Bonuso that results in a perfect rosca de reyes but amply demonstrates why I do not bake bread! But for those of you who... (Continue reading)
Giant Shrimp with Rosemary (Camarones con Romero)
Written on 30 Dec, 2013 at 22:37 in appetizers, Appetizers, Cooking, Featured, Naturally Light Mexican Food, Recipes, Seafood -cold appetizers |
This dish is not originally Mexican. In fact, I first tasted something similar at Joel Robuchon’s restaurant in Paris and quickly adapted it to serve at a fancy party. It is delicious, beautiful, light, easy and fun to eat... (Continue reading)
Tablecloth Stainer Sauce (Manchamanteles)
Photo by Michael Sofronski.www.michaelsofronski.com. This is the first homemade main-dish sauce that I ever ate from the southern Mexico state of Chiapas. It changed my whole perception of Mexican food. I was amazed at the combination of flavors–rich, tart,... (Continue reading)
Pico de Gallo and Tomatillo Salsa from Zarela Restaurant
Written on 20 Dec, 2013 at 13:30 in Videos |
Table sauces and how to cook with them…... (Continue reading)
Oaxaca Chorizo (Chorizo Oaxaqueno)
Photo Laurie Smith but I don’t remember if the original was vertical which would make a big difference to my comadre. (Recipe: The Food and Life of Oaxaca, Macmillan 1997) My friend, Pedro Luis de Aguinaga pointed out that my... (Continue reading)
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