From The New York Times Magazine, December 20, 1998. Molly O'Neill's Food column "The Tamale Follies" was about a Mexican-American family in Glendale, California with a traditional Christmas menu of clams, shrimp with garlic, chicken tamales, salsa, and flan. So far we have … [Read more...]
Tomato Salsa
We got used to fresh salsa in San Francisco. The only trouble with fresh salsa is that it spoils you! After fresh salsa, the stuff from the store in jars just isn’t as good. We improvised this recipe when we moved to the Eastern Shore. Thanks to the Latino … [Read more...]
Burrito Loco Salsa
This salsa recipe from Burrito Loco, a restaurant in Mooresville, North Carolina, was printed in the Charlotte Observer by reader request. It is especially delicious with homemade Baked Tortilla Chips. 1 whole medium tomato 1 whole yellow onion, cut in half 1 garlic … [Read more...]
Baked Tortilla Chips
From a Blue Apron video, How to Make Incredible Guacamole and Tortilla Chips. Take a stack of 8 small fresh corn tortillas from the package they came in. Cut the whole stack into 6 triangles. Dump them on a baking sheet. Drizzle them with a little olive … [Read more...]
Deviled Eggs
Even The Joy of Cooking does not give ingredient measurements for Deviled Eggs. Contrary to my usual fussiness over quantities, I just mix up Deviled Eggs without measuring anything. In case you want measurements, the ones below are reasonable approximations for an average batch … [Read more...]
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