Secrets to Super Simple Meals
How could you not want something described as a “gyro-pizza-taco”? When I read the LA Times piece about the baco last year, I made a mental note and a digital bookmark to come back to it. Since then, the chef who invented the baco, Josef Centeno, has opened another restaurant…
My parents’ house used to have the best lemon tree. I’m sure these lemons would have won a contest of some sort had I entered them. The tree produced absurdly large lemons. Bigger than grapefruits and more interesting shapes, too. Besides comedic value, the tree offered an endless supply for…
Most of the recipes we offer on He Cooks She Cooks are more like guidelines. We know we don’t have the authority to tell you how exactly to make something. We barely listen to the great chefs whose recipes we look at. The way we see it, there are infinite…
Do you know how many variations of butternut squash soup there are? I really was surprised to find so many different recipes for something I had thought was pretty standard. Do you start with mirepoix (carrots, celery, onion) or just squash? Do you simmer the raw squash in stock or…
When someone asks me what my favorite type of food is, it’s hard to narrow it down. I love so many kinds of cuisine, and I don’t know enough about them all to make a definitive declaration. Indian food is always on the list, but it just might be the…
I have a growing obsession with ginger. It’s a strong flavor, but I love it. Ginger ale is the only soda I still drink. Reed’s Ginger Brew or Bundaberg’s Ginger Beer are even better. I tried making my own ginger ale after finding a recipe at An Hour in the…
Some might call this granitas. Among certain company, I might, too. But when it comes down to it, it’s ice, and anyone can make ice. Not to mention, granitas just sounds too fancy for something inspired by an old cantaloupe. Now, it wasn’t so old it had gotten moldy in…
I know talking about the importance of cooking to readers of your food blog is preaching to the choir, but I wanted to highlight a few things from Michael Pollan’s latest article in the New York Times Magazine. Pollan is a Knight Professor of Journalism at Berkeley best known for…
When Michael and I competed in the university Iron Chef competition, the designated ingredient was rice, and we decided to plan an Indian-themed menu. We didn’t make dessert, but I thought garam masala Rice Krispie treats would have been fitting. So later one night when we had Indian food for…
Today is my friend Marissa’s birthday, and in her honor I created this dessert: chocolate choux pastry filled with dulce de leche custard. Marissa lives in Kansas now, but our nightly chats on Skype have kept me from feeling lonely while I am on my own in Buenos Aires. She…