I first discovered pipián verde or green pumpkin seed sauce back in my Chicago days, initially at a restaurant called Ixcapuzalco (now unfortunately closed; they had some incredible mole sauce). They served their pumpkin sauce over salmon. With toasted and ground pumpkin seeds as its base, this sauce has layers of flavor — nutty, … Continue Reading
Today’s post is all about simplicity, letting the ingredients shine without too much fuss. I picked up an assortment of mushrooms over the weekend, a medley of beautiful yellow and white oysters, maitakes, shiitakes, trumpets, creminis, and portabellos. I can’t think of a better way to enjoy mushrooms than simply prepared on the grill — … Continue Reading
Was in the mood for something a bit different. Nothing immediately came to mind, just something out of the ordinary; hmm… Had David Thompson’s Thai Food cookbook sitting on my shelf for quite some time. A well thought-out cookbook, with lots of substance, including a great explanation of Thai culture/history, cooking techniques, ingredients, and hundreds … Continue Reading
You’re probably not thinking about soup with the hot and humid summer we’ve been having [at least here in the States]; but this is a soup fit for summer. Corn, poblano peppers, tomatillos…all at their peak of season. The soup is thick and creamy due to the addition of corn masa — as opposed to … Continue Reading
It’s official, I’m obsessed with tomatoes; can’t stop buying them (and really, what better way to help support local farmers?). Tomatoes, so incredibly beautiful in all their various shapes, sizes, and colors. Especially love the small grape varieties — bursting, literally, with flavor. What to do with all those wonderful tomatoes? The options are limitless. … Continue Reading
