When faced with the challenge of finding new ways to cook chicken breast, consider this easy, flavorful method of stewing for 3 hours so it cooks down into a succulent sauce, then gets delicately pulled apart with a fork. Use this saucy chicken recipe for making pulled chicken sandwiches, chicken tacos, empanada filling, or simply…
Salsa Verde with Roasted Poblano Pepper
When indulging in Mexican food, the most difficult decision for me ends up being the decision of choosing salsa verde or salsa roja — red sauce or green sauce. If you like just a subtle kick of heat, the addition of poblano peppers will convince you that green is the way to go. On the…
7 Tips for Fluffy White Rice
Everyone has varying techniques for cooking a batch of plain white rice and other rice-based recipes. Because of its wishy-washy nature, rice deserves its own blog post to yield an irresistibly light and fluffy batch regardless of which technique you use. After much trial and tragic error, I arrived at these tips that I swear…
Easy Plain Tomato Sauce
Countless comfort food recipes – especially many for rice and beans – call for a small 8 ounce can of plain tomato sauce. Upon reading the labels on the tomato sauce cans in stores, you’ll notice that pretty much all brands seem to have some trace of “spices”, herbs, or sometimes “red” coloring. Making your…
Rice with Pigeon Peas (Arroz con Gandules)
Pigeon peas (gandules) are quite global but I first encountered these nutritious legumes in a Puerto Rican context from watching chef Daisy Martinez. This was basically her recipe, until I started doing a couple things a little differently. The global concept of cooking rice and beans in the same pot seems quite simple … seasoning…