When you love hot sauce it is no surprise that you develop a collection of favorite brands from your local markets. Some are replenished quite regularly while others are used infrequently and forgotten over time for reasons you may not be quite aware of. For my Astoria based ...
Ingredients
3 Dried and Tried Oreganos
Typically most people frown at the idea of using dried herbs, but I personally make an exception with these 3 types of dried oreganos found in the area ... Mexican, Dominican and Greek. Prior to my Oregano awareness I thought it was just an Italian herb to use in my pasta ...
Sofrito
Chef Daisy Martinez first opened my eyes to the process of making sofrito, which is a staple in many Caribbean Latin American dishes. Basically the concept of sofrito is to act as a sautéed seasoning for any oil or fat which contributes to any base flavor in a recipe. Instead of ...
Ajicito Dulce Peppers
These obscure peppers usually show up in many international food markets in the spring and summer months, and when they arrive you must take advantage of the opportunity. I learned about these peppers from constantly watching Chef Daisy Martinez, one of my biggest culinary ...
Poblano Peppers
Poblano peppers offer an exciting pepper experience because they have a subtle kick of heat and taste nothing like the North American mainstream green bell peppers. They have a distorted longer and flatter shape with a thinner lay of flesh, and not typically eaten raw. You can ...