Pickles are irresistible. A few years ago, house-fermented pickled vegetables became fashionable at restaurants. Many of us have trouble getting enthusiastic about veggies, but I am solidly behind fermented vegetables. Escabeche refers to spicy pickled vegetables, often served … [Read more...]
Shredded Mexican Chicken – Instant Pot
To feed a crowd at family get-togethers, a taco buffet line is often the way we go. Everybody likes Mexican food and you can do meat-lovers or vegan. Those who like plain meat and a taco can do that, while others pile on the veggies and sauces. We usually offer half-sheet … [Read more...]
Queso Fundido
Adapted from from Mark Bittman's recipe, a quick queso that is addictive and so satisfying. 2 tablespoons olive oil8 ounces cremini mushrooms, sliced2 garlic cloves, peeled and mincedSalt and pepper8 ounces Monterey Jack, Oaxaca, or mozzarella cheese, grated4 ounces … [Read more...]
Saucy Black Beans – Instant Pot
Some years ago we had Caroline’s high school graduation party at Chevy’s Fresh Mex in San Francisco. At that time it was a small chain of two or three restaurants in SF. We all loved watching the tortilla machine. When we have South of the Border Night at a family … [Read more...]
Pumpkin Chili
Adapted from a Plated recipe, here is a quick chili with amazing flavor and texture. You can tailor the "meat" to your audience. For example, the plant-based Beyond Burger can be crumbled and sautéed, then added to this chili. You can add grated cheese and dollops of full-fat … [Read more...]
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