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The Rancho Gordo Blog

Ingredient Spotlight

Another Day, Another Great Soup.

Another Day, Another Great Soup.

Spring means Flageolet beans. Often it would mean lamb but these beans can stand on their own. My old stove has a pilot light and stays warm and dry between...

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Salty Xoconostle Strips

Salty Xoconostle Strips

Cactus plants produce fruit. Prickly pears are sweet and tropical but xoconostle are super sour. When they're dried and salted, they make a perfect pal for tequila and mezcal. We...

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Good Things to Keep in Your Pantry

Good Things to Keep in Your Pantry

Sun-dried tomatoes sound dated but they'd probably be very good to have on hand. I have to remember that the next time I go shopping. I do keep salt-packed capers...

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Cecilina: Italian Chickpea Dip

Cecilina: Italian Chickpea Dip

I saw this recipe in the old Dried Beans and Grain book from the the seminal Good Cook series by Richard Olney with Jeremiah Towers, among others. It seemed a...

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Stuffed Chayote

Stuffed Chayote

This is adapted from the book Frida's Fiestas and you can clearly improvise beyond the basic recipe. Ground meat of some kind would be great but chayote are a mild,...

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Herb-Steamed Potatoes and New Olive Oil

Herb-Steamed Potatoes and New Olive Oil

By chance, I discovered that steaming new potatoes gave them a superior texture. They weren't water-logged and since I have a big steaming pot, this technique was easier. I've also...

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Pickled Shallots in Pineapple Vinegar

Pickled Shallots in Pineapple Vinegar

I'm enjoying David Tanis' new book Market Cooking. At first glance, it's a little disappointing. Market fresh seasonal vegetables blah blah blah. Haven't we heard this a million times before?...

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