-
Mexican Chorizo
“Your glance scattered seeds. It planted a tree. I talk because you shake its leaves.” Excerpt from “Letter of Testimony” by Octavio Paz Mexican food and culture are irresistible to me – the warmth, the spices, the influence of the ancient. You may have even read some of my recipes for dishes such as mole roasted sweet potatoes and street corn with chile butter. With Día de los Muertos, the Mexican Day of the Dead holiday, coming up just after Halloween, here is a main dish to add to your celebration. Unlike its Spanish counterpart, Mexican chorizo is made from fresh pork. Where you may have noticed the hard, dried…
-
Crispy Herbed Baby Potatoes
The golden crust on a roasted potato is the signal that dinner is ready. Chicken can rest for a moment, but when the potatoes are done, it’s time to eat. Crispy on the outside with a piping hot, soft interior, a potato wedge is an ideal mid-week comfort food. While it may seem like a rather humble marriage, the union of heat, fat, and starch elevates a random Wednesday, or a stressful week, like few foods can. It seems simple enough to cut up some potatoes, toss them with a little oil, and pop them in the oven, but this often doesn’t result in the crispy roasted potatoes we want.…
-
Mexican Street Corn with Chile Butter
Cultivated and still grown widely in the Americas, corn has its origins in a wild grass of Mexico that encased its kernels in a hard shell. Luckily it is easier to access the kernels of modern corn, which we can bite right off the cob. When it comes to the Mexican street food known as elotes, it might also be messier. Vendors top grilled corn with a creamy sauce, cheese, and chile powder, creating a meal unto itself. This version replaces the traditional mayonnaise with a slather of chile butter. Serve it on the cob (elotes) or off the cob (esquites). Ingredients 4 ears of corn ¼ cup unsalted butter,…
-
Nectarine Sorbet
At its best, sorbet is simply fruit transformed. Crisp slices and whole berries are perfect in May and June, but by the last stretch of summer, I crave all sorts of icy but melty goodness. Late August calls for a lush cup of sorbet. This no-churn nectarine version will help to stave off the restless feeling that kicks in when we realize the days are getting shorter again. Flavorful and refreshing, it does not require any special equipment other than a blender, which you likely have on the counter already for cocktails (and mocktails!). Eat it icy or let it melt as you join me in an August wish: “If…
-
Orechiette with Pesto and Crumbled Sausage
“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James In the heat of a summer afternoon, I was struck by the almost embarrassing amount of basil accumulating in my kitchen garden. As one of the more prolific herbs, basil growing tends to go like this: Prune it carefully, and it will thrive. Allow it to form a basil jungle, and it still seems to thrive. If you grow basil, there will be more than enough for batches of this delicious pesto. Alternately, you can find quality sweet basil at the market. Pick the most aromatic bunch since pesto…
cooking classes + wholesome recipes + meditation classes
