Quelites (or Lamb's Quarters)
Here in Napa we have a Sunday flea market. I've passed it many times but this last weekend I decided to actually go and it's a wild market. It's about...
The Rancho Gordo Blog
Ingredient Spotlight
A Recipe for Borlotti from an Italiana
A million years ago, I had a wonderful Italian teacher named Gloria. She was very funny and yet a little reserved. I think my interest in Italian pop music amused...
Eating Beans on New Year's Day for Good Luck
This is the time of year the complaints about our not growing black-eye peas come in. We only grow indigenous New World varieties (except for garbanzos) so it doesn't make...
Grinding Chiles with Clay
I've seen these clay bowls with lines before and I knew they were some kind of mortar. In Hidalgo and Oaxaca, they seem to be called molcajetes, just like their...
Beans From Oaxaca
I've just returned from a quick week in Oaxaca. What a wild state! You round a mountain and the next thing you know you're in a completely different terrain with...
Playing with Fire: Polenta and Beans from the Fireplace
It's been freezing here in the Napa Valley and the fireplace has been very busy. My Inner Puritan can't enjoy the fireplace without thinking I'm not worthy and I should...
When Life Gives You Lemons, Make a Bean Dip
We like to sample beans now and again in our retail store here in Napa. The problem is that sometimes the beans are so fresh that we blink and suddenly...
Mole Verde with Ayocote Blancos
I had some very fresh pumpkin seeds and was wondering what to do with them when the idea of pipian hit me. I normally like pipian but it's never knocked...
Smoked Salmon on Tepary Beans
At some point I think I burnt out on salmon. I've always liked it but I find myself avoiding it these days and opting for other fish. Then Greg, who...
Sta. Maria Pinquitos with Zucchini and Tomatoes
After a long while, I finally cooked Santa Maria Pinquitos again. What a great meaty bean! They're dense without being too starchy and they have a great pot liquor. After...
Noche Mexicana Tour: Making Tamales
I don't think you can take too many classes on tamal making. Each teacher has a slightly different trick or technique and it's always fun to get together and make...
Grits. Polenta. Mush. Hominy.....Explain the Differences to Me!
Any southerners out there? I need some help. Here is what I know: Ground dry corn is called polenta and mush.Dried corn that's been treated with wood ash, cal or...