How to make apricot jam
They say third time’s the charm and it was for me in my attempt at making jam. And, oh, what a jam! I made possibly the best-ever apricot jam. The…
Condiments
Buttermilk dressing
The first time I ate pizza with my New York friends, I learned that Texans have a special relationship with buttermilk dressing. When the pizza arrived, I pulled a jar…
Guacamole, my way
I’m often asked why I don’t have a guacamole recipe on my site. I reckon the simplest answer is because I don’t have a recipe for guacamole. Instead, I just…
Chipotle ketchup changes everything
I was talking to a friend on the phone last night and he asked what I’d eaten for dinner. “Ketchup,” I replied. “And what else?” he said. “And nothing. Just…
Pipián (pumpkin seed salsa)
I spend a lot of my spare time exploring the outer reaches of New York City in search of authentic and delicious Mexican food. Lately, I’ve been spending a lot…
Hurricane Ike and some homemade peanut butter
My brother Jacob was married in Portland, Oregon last weekend. A joyous occasion, definitely, but there was a hint of anxiousness as Hurricane Ike barged into our hometown of Houston,…
Cool off with hot jalapeno pickles
If you’re of a certain age, you may remember a time when along with chips and salsa, you also got free corn tortillas, pats of butter and hot pickle relish…
How to render lard
Lard. I have to admit that for most of my life that I’ve been terrified of the stuff. Be it schoolyard taunts that used the word, or the absence of…
Cajeta: A Mexican sweet treat
I looked out the window today and saw that it was raining—a good sign as grey skies, umbrellas and brightly-colored slickers mean one thing: it’s March. It’s not my favorite…
What do you know, it’s papalo!
There’s a certain scent I associate with Mexico that I’ve always assumed was laundry detergent. It’s overly pungent and heavy, with hints of citrus and mint. It’s the kind of…