If you’re not a fan the classic “American” pumpkin, consider switching to a Calabaza pumpkin which is super popular in Caribbean Latin cuisine. It’s not as watery and it tastes more like a butternut squash, which makes it a perfect candidate for a pumpkin soup. This soup is the result of merging two concepts I…
Pasilla Tomatillo Salsa from Chef Rick Bayless
I recently got an education in minimalist cooking with this Oaxacan Tomatillo Salsa with Pasilla chilies from watching Chef Rick Bayless on YouTube. He hooked up this awesome salsa with just 3 ingredients (tomatillos, Pasilla chiles, and garlic) and this will certainly be added to my list of regular things to make going forward. If…
Skordalia Frittata with Calabrian Pepper Sauce
Skordalia is a Greek, potato-based garlic spread I came across in Titan Foods, one of many Greek grocery stores in Astoria. Other than using it as a spread, my first instinct was to use it with broccoli and cheese as a Skordalia omelette. Just randomly drop in a few spoonfuls of Skordalia here and…
Green Tomato Brown Rice
Cooking brown rice requires a good amount of patience. The cooking process is simple, and I’m using some sauteed green tomato sofrito as a plant-based flavor base. You can usually find green tomatoes at farmers markets in the summer and fall seasons. Or, if you grow tomatoes sofrito is a great way to utilize your…
Air Fryer Potatoes with Thai Curry Paste
This “easy idea” recipe has quickness in mind for when you want some crispy home fries. And for lovers of Thai curry and/or anything spicy, you’re in for a treat because these are laced with spicy, aromatic Asian flavors. If you don’t have an air fryer, go get one! I use a Ninja. If you’re…