Quick Quesadilla with Epazote
Most of us know the herb epazote as an ingredient in black beans. Its reputation as some sort of digestive aid is probably correct but I'm more interested in its...
The Rancho Gordo Blog
In the kitchen
Liquid Beans and Eggs
Leftover beans and their broth went into the blender and became a sauce. I always forget to do this and it's a shame. I actually like it better than refried...
Fun with Nopales
My friend Sara is working on a really great book and needed a little help in dealing with nopales. I'm too happy to offer my opinion about anything and the...
Watercress with Corn and Crema
Ruth Alegria urged me me to come back to Mexico City for what seemed like a great symposium on Quelites. In a broad sense, quelites are edible greens but if...
Canteloupe Juice
This is from one of Diana Kennedy's books. You scoop out the seeds and goo from the center of a cantaloupe melon and put it in your blender jar. Add...
Breakfast Inspiration
Leftover Rebosero beans with a perfectly poached egg on top. I've been asked how my poached eggs come out so round and I have to say it's because they're so...
Grilled Shrimp with Rancho Gordo White Beans, Caggiano Sausage and Arugula
Last year I wrote about one of my favorite dishes at Pizzeria Azzuro here in Napa. It turns out it's one of chef Michael Gyetvan's favorite dishes as well. You...
Cooking With Clay. No. 8
I really should do a little more research before I rattle on about something but I've just been so in love with this cazuela from Hidalgo that I'm going to...
More Breakfast Fun
A healthy but delicious start to a new week. Scrambled eggs with boiled cactus paddles and some leftover beans. If it were the weekend, I'd have added cheese.
Haricots à la Bretonne
This post is in tribute to Tatiana, who recently lost a brave fight with cancer. I only met her once and if "enchanted" didn't sound so silly in English, it's...
Learning to Make Sherbet
So my cold rolls into its third week and I realize I'm going to have to see my doctor. He's not a bad guy and in fact I like his...
Quick Salad with Romaine, Beans and Crispy Prosciutto
I think one of the better food magazines is Everyday Food from the Martha Stewart empire. It makes cooking simple and efficient and there's a strong, no-compromise aesthetic running through...