Deconstructed Pozole Salad
You are welcome to play around with quantities and even ingredients. You could try a colored cabbage, replace it with lettuce, use poached chicken instead of shrimp, or make it...
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How to Cook Beans in the Rancho Gordo Manner
There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the process...
Recipes
Pescatarian
Provencal Tuna, White Bean, and Celery Salad
This French-style salad comes from our friend and favorite Francophile, Georgeanne Brennan. She says: “Creamy white beans combined with flaky bits of fish and crunchy celery makes an appetizing first...
Marcella Beans and Cauliflower in a Lemon Caper Sauce
New York Times contributor Hetty McKinnon recently wrote about Cauliflower Piccata, which on the face of it sounds like a cute way to avoid veal but really, the thought of...
Fish & Shrimp Stew with Alubia Blanca
The inspiration for this came from the book on Tuscan coastal cooking, Acquacotta, by Emiko Davies (Hardie Grant, 2017). The original recipe calls for clams and no fish, but I...
Shrimp and Hominy Stew with Smoked Pimentón Paprika
I’m not calling this dish Pozole because the chiles used are smoked Spanish paprika and I have a hunch a lot of people would not go for calling this Pozole....
Ligurian-Style Salad of Shrimp, Fennel, and Beans
After seeing a video of Asian shrimp being injected with some gross substance so that they’ll weigh more, I’ve turned to wild caught shrimp, both fresh and frozen. Happily, they’re...
