Ensalada de Noche Buena (Christmas Eve salad)
A few days ago, I admitted that I hate beets. Now, you’d think I’d announced I hate sunshine or bluebonnets the way people reacted. “How did this happen?” said one….
A few days ago, I admitted that I hate beets. Now, you’d think I’d announced I hate sunshine or bluebonnets the way people reacted. “How did this happen?” said one….
There was a day back in June when I was driving my mom’s car around the Brazos Valley. I didn’t have a destination, I was simply enjoying the quiet country…
Last week, everyone was talking about fried pickles. Sure, fried pickles are good but why all the sudden interest? Well, apparently a popular TV show about New Jersey beaches (or…
I’ve been working on the pickle section of my book, and I’ve concluded that just about anything can be brined and preserved. Fruit, vegetables, meat, and eggs—it’s a rare food…
After a full day in the kitchen, I like to take a walk to clear my head. On a recent stroll, I spotted a friend holding court in a neighborhood…
I have to admit that the first time I had horchata was not in Texas. Nope, I had it at here in my New York City neighborhood, at a local…
I know that somewhere in my head there are eloquent words to describe my love of queso flameado, but right now I’m just too tuckered out from work to find…
I’m heading home in a couple of days, and since I won’t arrive to the farm until late Thursday morning, I’ve been trying to figure out dishes I can contribute…
What if I told you that making cheese required nothing more than a gallon of milk, a few limes and a cheese-cloth—would you believe me? OK, you might want to…
“Bacon jam tastes like the love child of pulled pork and pate!” said one friend. “I am now officially in pig heaven,” said another as I shared tastes from the…