Cooking new potatoes directly in heavily salted water leaves them creamy on the inside and crispily salty on the outside. Combine that with a sauce that balances sharp garlic and vinegar against sweet peaches, leavened with aromatic herbs, and I’m in summer heaven.
If you’re used to a bold, spicy pot of beans, do yourself a favor and give these subtle, aromatic beans a try for a different take that lets the pintos shine.
Bright, green-flecked spirals of spicy chicken salad are a party show-stopper, but take almost no time to throw together. Better make two trays.
This sauce is a pale green wonder: it goes on everything from grilled meats to fried plantains (not to mention pizza, French fries, etc.). Inspired by the famous sauce at Columbus, Ohio’s El Arepazo Latin Grill.
This soup is a riff on traditional Mexican sopa de albondigas, meatball soup. It’s bright and full of herbs and vegetables, perfect for spring.
I started working on this recipe a few months back. I can’t remember how or why, but somehow I stumbled across a recipe for a “Tropical Smoothie” on the Kitchn, […]
Let’s talk cactus. Depending on what food culture(s) you were raised in, you may be looking at this page thinking I’m off my rocker, but cactus is delicious. It’s sweet […]