A Grated Salad
I love salad but the act of making one on a busy night is often not a pleasure for me. This will sound insane but the lettuce bugs me the...
The Rancho Gordo Blog
A Last Meal al fresco Before the Rains: Fish & Shrimp with Alubia Blanca
Here in Napa the rains are late. We're nervous but we hear there's a big storm coming in. Typically, it's sunny and clear, and hard to imagine today. I took...
This Is Why We Can't Relax
I just received this press release from No More Deaths. We add a 5% "tariff" to all our imports from the Rancho Gordo-Xoxoc Project and then match this as a...
I Apologize
This will be too little, too late, but my inability to address this doesn't make it any less important. I've been working on this post in my mind for two...
Emily Nunn on Beans and Health
Emily Nunn is one of my favorite writers. Her Comfort Food Diaries is a classic and her Twitter feed is essential reading. I asked her what she's thinking about beans...
Raw Beet Salad with White Beans, Pomegranate Seeds, and Black Walnuts
I used to hate beets with a passion. I found them to be the most disgusting food I knew. Then I tried borscht, with loads of sour cream, and I...
Wish You'd Been There: The Rancho Gordo Pozole Book Launch Party
At one point, I looked out on to the crowd, smiling, thinking, "Beans. Beans did this." How did I go from being the loneliest fellow at the farmer's markets to...
Memories of a Great Party at Alta Baja
Never do today what you can postpone until tomorrow. In my case, never do this year what you can put off until next year. That ends today! I am here...
Posole or Pozole? A Rose By Any Other Name
Recently on Twitter, the very talented Pati Jinich wrote that she was irked by the word posole. "It is Pozole with a Z!!!! Posole is nothing, nada!! Posole equals not...
Garbanzo, Chorizo, and Red Pepper Salad
I get tired of people complaining about cooking in the summer. That is until I get tired of cooking in the heat. Then I understand. Jars of roasted red peppers...
Summer Heirloom Bean Casserole (Shhhh....It's almost all from leftovers)
First I will tell you that I meant to make Deb Perelman's Pizza Beans. This Smitten Kitchen recipe has been one of the most talked-about and produced recipes I've ever...
Breakfast of Champions: Eggs in Green Salsa with Epazote
I've been in Mexico working on a project and this dish stood out. Scrambled eggs cooked separately and then drowned in tomatillo salsa, topped with a handful of chopped epazote....