The conquest is complete. Hot peppers have taken over the United States…
Bacon-wrapped Bratwursts with Grilled Garlic and Habanero Relish
Anything you can do with a hot dog is generally as good if not better when executed using Italian sausage, chorizo, or brats instead, no?
Yucatán: Huge Book, Big Flavors
Weighing in at 6.5 pounds, this 560-page, oversized book has more than 275 recipes and truly captures the cuisine of the region. But more than that, Sterling does a great job as a culinary travel guide, offering the inside scoop on the people, places, and ingredients of one of the world’s great regional cuisines.
Salsa Roja Remembered
Long ago there was an absolutely filthy-yet-magnificent taqueria called Mexico Lindo located on a dingy stretch of Euclid Avenue in my-then hometown of Ontario, California. For a kid raised on Taco Bell enchiritos (a bastardized enchilada, quite horrific actually) and Rosarita make-at-home taco kits as “authentic” Mexican, it was quite a revelation.
Spicing Up That Leftover Turkey
Here’s a recipe for classic Mole Poblano, which features guajillo and pasilla chiles. With Thanksgiving just around the corner, this is a fantastic sauce for turkey.
Bacon-Wrapped Brats and Dogs, Oh My
Candy caning dogs in swine is by no means a Los Angeles thing. The New York Times ran this great article on Mexico’s part in their origin story but I’m never one to leave well enough alone, so I changed it up a bit. Anything you can do with a hot dog is generally as good if not better when executed using Italian sausage, chorizo, or brats instead, no?
Hot Shabbat
So long, bland, heavy, and salty. As demonstrated by these delicious and tongue-tingling Shabbat recipes, Natalie Portman isn’t the only hot Jewish dish!
