Appetizer Peppers
Here in the Bay Area, small European-bred peppers have been all the rage for a couple of years. The most famous is the Padron, popularized by Happy Quail Farms and...
The Rancho Gordo Blog
Kiss My Grits, or at least eat them
It's been a Halloween tradition that I bring my Posole/Fish stew to Sonoma and set up a home base at my pals Maureen and Mike's house while the kiddies go...
June in November
What's going on here? It's November and it's mild and pleasant and things are still happening in the garden. Several bean plants have new growth and even new beans. I...
Tomatillo Salsa Step by Step
I think should explain the salsa I described previously a little more in depth. Take these ingredients and place them on a medium high comal or skillet: 2 slices of...
Tomatillos Milperos
If you grow tomatillos (tomates verdes, Physalis ixocarpa) once, you'll probably have them for life. If only one of the fruits falls to the ground, your future will most likely...
Tarahumara Tekomari Runner Beans
I love big fat runner beans like Runner Cannellini and Scarlet Runners. They are meaty and often exude a delicious pot liquor. They are great in a chile sauce, with...
Small tacos with Orca beans and Chorizo
('m back on he road so here's an "encore post" from the past) For breakfast this fine Sunday I made these little tacos, starting with tortillas made from fresh masa....
Vacacita Beans Revisited
I was walking through the trial gardens with some friends, mostly to collect sunflower seeds, when my eagle eyes spied some actual bean pods among the foliage of the Vacacita...
Bean spread
Snack-a-licious! This is leftover pureed Royal Coronas with some smoked bittersweet Spanish paprika, topped with some lump crab, drizzled with Bariani olive oil and then finished with endive from California...
Sardines and avocado
I had a similar plate of this in Mexico City this last Spring but Paula Wolfert has a similar version in her book The Slow Mediterranean Kitchen. It works as...
Cascabel chile sauce
This is one of the easiest salsas imaginable. It's nutty and has a very mild heat. I've been putting it in a squeeze bottle and smothering my eggs with it....