Roasted vegetables are great any time of the year, but especially now. The Fall gives us some of the nice end of the season fresh bounty, and the cooler weather gets us back in the kitchen – it’s nice to use the indoor oven again. The roasted vegetables...
The South Pacific Mango/Aji Sauce is a sweet/spicy/tangy combination of tropical flavors that is inspired by the cooking in Hawaii. The sauce uses the unusually fruity flavors of the Aji Amarillo and Aji Crystal peppers (a native Hawaiian variety), which also gives...
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...
Ask ten people about marinades, dry rubs, brine, and finishing sauces – and you’ll get at least five different answers and five blank stares. Even among professional chefs there is plenty of confusion on how and when to use a marinade – and why sometimes it would be...
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...
