Not any one taco style, these are a mashup of some of my favorite things: warm corn tortillas, lightly marinated cabbage, sweet juicy peppers, warm velvety sweet potatoes.
My homage to the fabulous potatoes one of my scout leaders cooked on most campouts. We had to beg for leftovers back then, but now I can make these spicy, salty fried potatoes any time I want.
Pozole is one of the classics of Mexican cookery, a rich and hearty hominy stew. It’s also a time commitment, so this weeknight version uses fresh, spicy chorizo to shortcut both time and spicing.
Inspired both by a friend’s recipe and by the Women’s March on Washington, these vegan cookies are the real deal; rich and sweet and toothsome, with a tart, sweet cap of simple citrus glaze.
Earthy, hearty black-eyed peas in a thick, satisfying sauce brightened by tomato and spices, sweetened by coconut, and studded with tender green okra: I can think of no better start to a new year.
Tender, flavorful chicken; hearty potatoes and carrots; bright, fresh green beans and tomatoes; a thick broth with soft, comforting spices. Yep.
Migas are a great way to use up old corn tortillas, or for that matter old corn chips. This version used sauteed cauliflower for a quick, satisfying vegetarian breakfast.
These little gems are basically everything I want to eat in the fall, all packed into a tiny two-bite package: pumpkin, curry, coconut, cream cheese frosting — I tell you what.
If you’re looking for a sprightly fruit drink with a depth of flavor and a hint of astringency — one you won’t get tired of drinking — this is for you.
Butternut squash soup for people who think they don’t like butternut squash soups: salty and savory, rich with green onion and studded with chewy ham. Just right for the slow creeping-in of sweater weather.