The key to most regional cooking, but especially Mexican cooking, is to find high quality starting ingredients. We had our butcher cut us a piece of the pork shoulder (also called pork butt) from the less fatty section. This was an ideal cut for the pulled pork...
August and September seem to be zucchini month. The farmer’s markets, local stores, and our own gardens have a ton of this wonderful vegetable – and there is nothing like local zucchini, fresh & sweet & fun. With all this veggie goodness, we...
Quinoa – it’s showing up everywhere, even at some fast food restaurants, so you might think it is overused. But when made correctly, quinoa is a protein-packed, satisfying ingredient. Here we do a simple and flavorful roasted corn and quinoa salad...
Vinaigrettes are simple, flavorful, and versatile sauces. We use them over grilled and smoked fish, with grilled pork and chicken, and even sometimes use them on salads. In this article, we share some of our favorite recipes & techniques for these amazing sauces...
Butternut squash might be fall’s most versatile, but potentially the most boring, vegetable. While you can put it in soups, salads, and pasta (and even dessert), it has a danger of being bland it left on its own. We have a simple way to up your game with...
There is nothing like the color, flavor, crunchy, and fresh simplicity of a Vietnamese stir fry bowl. These ingredients hit every deliciously addictive note that you can find – sweet, sour, salty, spicy, umami. The hardest part, we found, was creating the...
