Pasta e Fagioli a la Omnivore (or Il Nostro Caro Angelo)
Is this not a thing of beauty? A bowl of cranberry (Borlotti) beans with homemade pasta in a sauce of bean broth, chicken broth, and vegetables. It's moist and delicious...
The Rancho Gordo Blog
Flageolet Salad with Lemon, Radishes, and Oven-Roasted Tomatoes.
A vegan salad to be enjoyed on its own or served with traditional Easter dishes. I don't think of Easter as an inspirtational meal but that's changing. I grew up...
Pepitas are Everything
I've always liked roasted pumpkin seeds, but I've mostly enjoyed them when they've "stayed in their lane," with dishes like pipian and Sikil Pak. Lately, I've been putting them on...
Kitchen Object Fetish No.3: Steel Pans from Santa Barbara Forge
I've loved my old cast iron skillets but they are a little clumsy to use. They're heavy and they take a good long time to heat up. I'm not throwing...
Rant: Let's Go Mexican Countries!
A few years ago, a friend's teacher daughter described a situation where her students were intensely debating whether they could call people Mexicans. "You can't call them that!" The teacher...
A Rant: We Are Not Normal
This was in our newsletter a couple of weeks ago and it clearly had an impact on some of our bean buddies. I thought I'd reprint it here. Maybe you...
Guest Post: Julia's Preserved Meyer Lemon Relish
The two Meyer lemon trees in our backyard went crazy this winter. My family has been enjoying the harvest in every way that we can, and handing them out to...
I'm So Very Groovy: A Braise of Cauliflower Stems and Leaves
Like a lot of people, I have cauliflower fever. One of my favorite things to make these days is cauliflower rice. I've had people ask me to suggest a brand...
Experiments with Garbanzos, Spinach and Smoked Paprika
There was about a cup of garbanzos and a cup of their broth sitting in the refrigerator. I was starving. Well, quite hungry. I added some frozen spinach, olive oil...
A Sincere Attempt at Tofu "Chorizo"
I had some major doubts about Mark Bittman's "Chorizo" tacos, as they are made of tofu. I like Bittman a lot and I like tofu but I really love Mexican...
Welcome Back, Lila. I Love You.
Sometimes you don't need a lot of words. That's how it is with me and Lila.
Calamari Stuffed with Chicharrones Prensados in a Guajillo Chile Sauce.
I have to say that this was one of the best things I've made all year. I was browsing through a book by chef Aquiles Chavez on Mexican fish and...