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 less watery and it tastes more like a butternut squash, which makes it a perfect ingredient for Fall cooking. This soup is the result of merging two concepts I had been…
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 showed how to make this simple salsa with just 3 ingredients (tomatillos, Pasilla chiles, and garlic), which has since been added to my list of regular salsas to make when I…
Skordalia Frittata with Calabrian Pepper Sauce
Skordalia is a Greek, potato-based garlic dip I learned about from seeing it on display at Titan Foods, one of the many Greek grocery stores in Astoria. It’s basically vinaigrette-based potato purée usually eaten as a side dish. Instead of using it as a dip, I couldn’t wait to get home and combine it with…
Green Tomato Brown Rice
Cooking brown rice requires a good amount of patience, but the process is rather simple. This recipe uses a green tomato-based sofrito … which simply means breaking down a bunch of green tomatoes, peppers, herbs, and aromatic ingredients in a food processor so their flavors can be easily extracted as a sautéed flavor base. That’s…
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 quickly seasoned with pre-made Asian flavors from a can. If you don’t have an air fryer, go get one! I use a…