Oregano Chicken
You can make this marinade with Oregano Indio or Mexican oregano. It was inspired by a recipe by the late Diana Kennedy and I've since discovered, it's not an uncommon...
You can make this marinade with Oregano Indio or Mexican oregano. It was inspired by a recipe by the late Diana Kennedy and I've since discovered, it's not an uncommon...
Angelo Garro has been a part of the Bay Area food scene for years. His Omnivore Salt company has been making the world more delicious, and if you get a...
We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and...
As much as I love pork and chicken, some of my happiest memories have been made over a bucket of perfect shrimp. Any type of pozole is appropriate for any...
Hoppin’ John has a fascinating history, with many regional variations – too many to count. One difference is the variety of field peas used. A lot of Southerners grew up with...
Allison Robicelli is a very provocative food writer and when she's not making me laugh on Twitter, she's offering solid advice for things like cabbage. This is her technique for...
Nowadays, modern cooks prepare the rice and beans together, but in the traditional Cuban manner, the rice and beans are cooked separately and the Moors (beans) don’t encounter the Christians...
A big bowl of sauteed greens and heirloom beans always makes me happy. One lazy Sunday l used Italian green chard and King City Pinks, and something possessed me to add a handful of dust from the...
Nopales are prickly-pear cactus paddles that you can find in most Mexican markets and some supermarkets. You can often buy them precleaned, but if you need to do it yourself,...
Our staff test kitchen tried a new version of Red Beans and Rice from the recent book, Bludso's BBQ Cookbook (Ten Speed Press, 2022). They'd made it with our...
These open-faced sandwiches are a favorite Mexican comfort food. You can vary the type of bread, cheese, and toppings, but you'll want to use homemade refried beans if possible for this dish...
We're so proud to have our polenta, grown, milled, and ground by our friends at Anson Mills. To celebrate, we asked our friend, Chef Todd Humphries of Kitchen Door here in...
This hearty stew, based on a recipe by Hugh Fearnley-Whittingstall, is comfort in a bowl. You can use any root vegetables you have on hand. When we tried out the...
Marcella Hazan’s Minestrone alla Romagnola is a classic. We streamlined it a little, and also tried it in a slow cooker with great results (see note, below). Your bag of...
Adapted from Fagioli by Judith Barrett, this vegetable-laden soup became a staff favorite when we made it in the Rancho Gordo test kitchen. It's based on a soup served in...
We've asked our friends at Wine Forest Wild Foods (and literally, my neighbors across the street) to help us with a recipe and Chef Staffan Terje delivered a vegetarian stew...