Four Directions Dressing

I grew up eating fairly typical bread stuffing and dressing for the Thanksgiving and Christmas turkeys. My Mom and Grandma would take white bread, cut into cubes, and toast it in the oven until they were crisp, and then on the day the turkey was cooked, they would mix it with broth in which they […]

Arroz Gratinado

Nearly every culture has a dish related to a casserole. If there are ovens for baking bread, then casseroles are certain to follow; they are simple to put together, they cook undisturbed while the cook is engaged in other things, and they can utilize leftovers and be made to stretch to feed umpteen-eleven people without […]

In Praise of Pressure

Not many people enjoy pressure, though I would say that plenty of folks work better under pressure than others. In fact, I would say that I am one of those people; I tend to do my best writing when under deadline pressure, and some of my best cooking is done when there is a time […]

The Whole Enchilada Part III: The Tortillas

The soul of the enchiladas isn’t the sauce, nor is it the filling. It is the simple, humble tortilla. Which is why I don’t make enchiladas with store-bought tortillas anymore. To put it bluntly, they suck. They taste like soggy cardboard and have a mealy texture. There is nothing about them that evokes the flavor […]

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 […]

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