Category Archives: cook

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enchiladas mineras de Guanajuato

I studied at la Universidad de Guanajuato in central Mexico for a hot summer in college, and the highlight was the homecooked food that I ate three times a day, served up by la abuelita at my homestay. One afternoon,

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enchiladas mineras de Guanajuato

I studied at la Universidad de Guanajuato in central Mexico for a hot summer in college, and the highlight was the homecooked food that I ate three times a day, served up by la abuelita at my homestay. One afternoon,

Featured / 2 comments
/ cook

ginger limeade tea + flu season

The sudden weather change that brought the cold and the rain all week also brought sinus infections and flu symptoms. Luckily we have a 3-day weekend to recover. And luckily I have a chunk of ginger hanging out in my

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ginger limeade tea + flu season

The sudden weather change that brought the cold and the rain all week also brought sinus infections and flu symptoms. Luckily we have a 3-day weekend to recover. And luckily I have a chunk of ginger hanging out in my

/ cook

southwestern tomato soup

On Saturday Mike and I trekked across town to Harpoon Brewery’s Octoberfest. Octoberfest. Really? Already? The date caught me a little off guard. It was the clearest day in a while – bright and sunny, but chilly! So it was

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southwestern tomato soup

On Saturday Mike and I trekked across town to Harpoon Brewery’s Octoberfest. Octoberfest. Really? Already? The date caught me a little off guard. It was the clearest day in a while – bright and sunny, but chilly! So it was

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habanero salsa + tortilla chips

In college, back before the immigration spats and kidnappings, before drug cartels took over the border towns and US Customs required passports for reentry, I annually wandered across to Ciudad Acuña or Matamoros, Mexico, to shop, eat and practice la lengua.

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habanero salsa + tortilla chips

In college, back before the immigration spats and kidnappings, before drug cartels took over the border towns and US Customs required passports for reentry, I annually wandered across to Ciudad Acuña or Matamoros, Mexico, to shop, eat and practice la lengua.

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carnitas quesadillas

Lard is a four-letter word at Whole Foods. After I ordered the pork shoulder for the carnitas, I asked the butcher if he happened to have any lard hanging out in the shop. He didn’t, but there might be industrially

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carnitas quesadillas

Lard is a four-letter word at Whole Foods. After I ordered the pork shoulder for the carnitas, I asked the butcher if he happened to have any lard hanging out in the shop. He didn’t, but there might be industrially

/ cook

elote, or mexican corn-on-the-cob

I’m used to a summer that lasts until Halloween, not this chilly hybrid fall that’s sneaking into the first part of September. I was just getting used to living without air conditioning and now – you’re telling me – I

/ cook

elote, or mexican corn-on-the-cob

I’m used to a summer that lasts until Halloween, not this chilly hybrid fall that’s sneaking into the first part of September. I was just getting used to living without air conditioning and now – you’re telling me – I

/ cook

basics: roast a chicken

Judy Rodgers, Chef over at Zuni Cafe in San Francisco, inspired the phenomenon of dry-brining and high-temp roasting to get the most succulently tender bird you’ve ever eaten. It’s way better than those ready-roasted chickens sitting under a heat lamp

/ cook

basics: roast a chicken

Judy Rodgers, Chef over at Zuni Cafe in San Francisco, inspired the phenomenon of dry-brining and high-temp roasting to get the most succulently tender bird you’ve ever eaten. It’s way better than those ready-roasted chickens sitting under a heat lamp