The Whole Enchilada Part II: Filling and Fixin’s

I like shredded meat fillings in enchiladas, which I will often mix with beans or strips of fire roasted poblano chiles. For vegetarian fillings, I will use the beans and poblano strips, mixed perhaps with roasted sweet bell pepper strips, and sauteed bitter greens like kale or collards. No matter what filling I use, there […]

The Whole Enchilada Part I: The Sauce

I used to make enchilada’s “from scratch–” meaning I took store bought corn tortillas, doctored a can of store-bought sauce, made a filling out of some sort of meat and shredded cheese and wrapped the tortillas around the filling, poured the sauce over, dumped shredded cheese in and baked it and called it “home-made.” Yeah, […]

Cooling Down With Heat

When it gets unbelieveably hot in August, sometimes the last thing I want to do is cook. Often, the second-to-last thing I want to do is eat. When I am sweaty and miserable, food is generally the last thing on my mind. The first thing on my mind is where I can find a nice […]

Edamame: They’re Fuzzy

For all that I adore Asian foods and teach Asian cooking, I don’t often cook or eat Japanese food. I am not quite certain why that is–I do like most Japanese foods, but I simply do not have as much experience with them, nor have I made a large study of them over the years, […]

Simplicity from the Earth

For all that I love to make Asian foods, sometimes, I crave the plain comfort of country foods cooked simply. Last night was one of those times. Zak grilled bratwursts, and while those were cooking, I put a pot of some tiny Russian Banana fingerling potatoes on to boil in thier skins. When I was […]

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