Cheese straws
Cookie season is in full swing and will be for at least another week (there are, after all, 12 days of Christmas). I enjoy sampling from tins filled with raspberry…
Posts
My oven-baked brisket
Brisket is one of those things that every Texan eats and every Texan has a definitive recipe on how to cook it. We smoke it, we braise it, we roast…
Christmas and a cup of champurrado
Recently, I stopped at one of my favorite Mexican carts to grab some tamales. As I waited in line, I noticed that most people were being served a steamy light-brown…
Roquefort cheese log
Every family has its fair share of characters and mine is no different. It being the holiday season and all, I’ve wanted to make cheese logs and cheese balls for…
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…
Uncle Richard’s sweet potato pie
In times like these, I’m in need of some serious comfort. I work in magazines and it’s very grim seeing your industry on a downhill slide. Not a day goes…
Not your grandma’s collard greens
My new friend Amy sent me collard greens last week. The gift was much appreciated and they were gorgeous, but there was only one problem—I couldn’t eat them because they…
Pinto beans, three ways
It doesn’t take much to please me. Give me a big, steaming bowl of charra beans, borracho beans or even plain, porky pinto beans and I will be delighted. Beans…
Hoecakes
Have you ever had a hoecake? On a Saturday in October, I found myself in Oxford, Mississippi and that’s what I had for breakfast—hoecakes. I was attending the 11th Annual…
Apple wacky cake
Recently, I was perusing my photocopies of old family recipes in search of inspiration. I was hoping to find a casserole since it’s officially turn-on-the-oven weather, but instead I came…
