There’s a new restaurant in town called B.S. Taquiera that has a fun, chill environment and good tacos and margaritas. But the one thing that keeps me going back again and again is their cauliflower al pastor. Before my experience there, I’d never had any vegetable that had been “al-pastored.” I thought it was a pretty clever idea so I figured why not give it a go!
Continue reading “Make Carrots al Pastor for a New Combination”
This dish was an accident by all counts. First, I’d intended to buy yellow split peas to make a split-pea soup, but when I got home I realized I’d accidentally picked up a bag of Chana Dal, which is actually a type of chickpea.
There’s a brigade that is very against anything pumpkin-spiced. And you know what, I sort of get it. The pumpkin-spiced latte that is sold at the very popular chain coffee shop is not for me. It tastes like autumnal chemicals and I give it a big “no, thank you.” But I’m here with a recipe that celebrates real pumpkin, no fake syrups, and ground spices that are quintessential to the season we all love so much.
While I usually manage to get through bagels I buy individually, buying a whole bag inevitably leaves me with bagels that could be used for a sport in the Winter Olympics (assuming they don’t turn into a fuzzy green science experiment before that).
I’m always searching for a fall salad to take to gatherings, parties or simply to eat with a seared piece of fish on a random weeknight. This one is currently in heavy rotation. It’s filling and slightly warm and spiced with flavors of the season.
Fall is finally here and with the weather cooling down, I had a craving for something warm, rich and soul-satisfying. Making a soup can involve a lot of time, particularly one where you need to make a stock or a roux. This is the case with cream of mushroom soup, which usually needs both a vegetable stock and a roux to thicken it.
When the weather changes, all I want to do is hide under a blanket, turn on the tv, get out my fluffy slippers and eat all the carbs in the entire world!
Continue reading “Make Ricotta Stuffed Shells with Pumpkin Alfredo”
Mango salsa is one of those versatile condiments that brings almost any dish to life. Using it as a topping for tacos or quesadillas is a no brainer, but it’s also great served alongside a curry or in a meatloaf sandwich. Even something as simple as a pan-fried piece of chicken or fish can turn into a memorable party-worthy dish, garnished with some mango salsa.
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