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Serious Eats Roundup: Calabazas, Cayenne, Chiles, and Chorizo August 2, 2010 Our weekly roundup of what the two of us have written over on Serious Eats. "Dinner Tonight" Column QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK. Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos) Corn and squash act as the backbone of this classic Oaxacan dish. Cayenne-Rubbed Ribeyes with Lime Butter Cayenne kicks up this simple rub for steak. Open-Face Prosciutto, Fresh Ricotta, and Red... Read the Full Article	The Case for Hot Pimentón May 5, 2010 Smoked paprika transforms a Spanish garlic soup In today's Dinner Tonight column (the post will be up later this afternoon) I walk through a very simple garlic soup recipe from Mario Batali's Spain: A Culinary Road Trip. It's the kind of a soup I adore, being nothing more than a few cloves of garlic, good chicken stock, and a few pieces of stale bread. The one wild card is hot pimentón, which is a Spanish smoked paprika. I didn't have any on the shelf, and in my... Read the Full Article	Serious Eats Roundup: Kafka's Soup, Martha's Noodle Cakes, and Nick's Last Stand April 12, 2010 Our weekly roundup of what the two of us have written over on Serious Eats. "Dinner Tonight" Column QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK. Arepa Sandwiches with Chorizo and Black Beans These traditional central American snacks are sliced in half and turned into a filling sandwich. Asparagus Soup with Egg on Toast This silky soup is perfect for the first asparagus of the season. Soy-Dijon Chicken Wings The... Read the Full Article	Fresh Mexican Chorizo September 18, 2008 How to make the staple Mexican sausage. The recipe comes from Diana Kennedy's "From My Mexican Kitchen". This particular version comes from the Michoacán region. She does give direction on how to stuff the mixture into casings, but I bailed out early. Some day. As first sausage making experiences go, I'd have to say this was pretty remarkable. I got about 2 pounds of fresh sausage and spent about $12 dollars. ... Read the Full Article
Fresh Corn Tortillas: Worth the Wait? March 4, 2008 Corn tortillas are my comfort food. I use them as carrying cases for simple, satisfying meals and I use them a lot. They are a mainstay on my lazy Sunday breakfasts and always around when it’s time for a feast. Part of that comfort factor comes from having them in my fridge at all times. While not as resilient as Twinkies, they can hold up for a time if properly wrapped in the fridge. Best part, if... Read the Full Article	Tacos in a Tortilla Factory, Bushwick, Brooklyn June 6, 2007 Bushwick, named by the Dutch Boswijk for “town in the woods,” is no longer a town in the woods—it is a rapidly gentrifying section of Brooklyn southeast of tragically hip Williamsburg. Once one of the most blighted areas in town after the blackout lootings of 1977--at that time, it was characterized by empty lots, drugs, and arson, and the majority of residents who could leave, left—it is now an uneasy mix of... Read the Full Article	Refried Bean Tacos with Chorizo October 27, 2006 First off, a language lesson: refried beans are not fried twice. It's understandable that most people, myself included until I started writing this, assume a literal translation of the word "refried" and, employing razor-sharp detective skills, deduce that the beans are fried, let rest, and then fried again. But the word refried is actually an approximation of the Spanish word refrito, meaning "over-fried." The prefix re- in Spanish is a... Read the Full Article	Mussels a la Portuguese, OR: "Hey man, that's a lot of mussels." "Yeah, that's what she said." April 15, 2006 A chorizo-laden recipe deglazed with champagne When’s the last time you went to a butcher or fish guy and ordered six pounds of anything? “Hey, I was wondering if you can give me six pounds of salmon.” “Sure thing, bub. That’ll be a hundred and eight dollars.” “Um, thanks.” With mussels, you can. They're like $2.50 a pound. Three of us devoured (and I mean devoured: mussels are a sensual, hands-on... Read the Full Article