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I’d planned to make Goat Cheese Tarts and a Lemon Chess Pie, both of which called for wheat flour in the crust recipes, but my friend eats a gluten-free diet because he has celiac disease. I used chestnut and corn flour to create a crust that could be used for both sweet and savory dishes. [...] Over the last thirty years, I’d have to say that this is my most-requested recipe. In my opinion, it’s everything a good Mexican green sauce should be — garlicky, blindingly spicy, piquant, fresh and green. I use this most often on poultry and pork and it’s also good on vegetable burritos and eggs. You can pour the sauce on meat, eggs, or vegetables after they are cooked, or simmer them in the sauce. (The simmering technique works very well for chicken.) It can also be used as a fresh salsa or a dip. Best of all, it freezes beautifully. Make a big pot and freeze it in ziplock bags so you can have a summery taste year-round. [...] Since childhood I’ve had an inexplicable emotional attachment to grape soda. Unfortunately, like other sodas, the commercial brands are unbelievably high in sugar, as well as low on natural grape juice. Some studies came out in the last couple of years, though, suggesting drinking grape juice lowers your risk of heart disease. Apparently, it works just like red wine, helping you avoid blood clots, reduce bad cholesterol, preventing damage to blood vessels in your heart, and helping maintain healthy blood pressure. Naturally this inspired me to rethink the grape soda issue, and I’ve come up with an alternative. This may be the easiest beverage recipe in the world. [...] Last year I was lucky enough to live in a house instead of an apartment, with a big garden and a lawn. The lawn, like many things about the house, was a bit ragged and in spring it came up more dandelions than grass. I thought about weeding, but we were only renting the place for a year—not enough time to see serious yard work pay off. So, instead, I decided to to eat them. I adapted my usual recipe for sesame & spinach salad, and it worked very well with the greens. [...] Cilantro (the fresh leaves of the coriander plant) is one of those flavors that people seem to either love or hate. I’m a lover, and so I sprinkle cilantro on all sorts of dishes, from carnitas to duck noodle soup. It’s a staple spice in Mexican, South Asian, and East Indian cuisies. This salsa is a cilantro party for the mouth, and it’s quick and easy to make. [...] Gazpacho is one of my standard favorites for a summer heat wave. It’s best when it’s had time to chill. I make it the day before I want to serve it because the flavors blend better on the second day. One of the things that’s so great about gazpacho is that it’s almost infinitely flexible — almost any vegetable will work nicely as either part of the broth, or as garnish. It’s also incredibly easy if you have a blender, taking only about a half an hour from start to finish. Here’s a basic recipe, but be creative and make it your own. [...] My friend Paula, with whom I shared an art studio for an idyllic two years in Berlin, shared this recipe for bean and rosemary dip with me. It’s become one of my favorite party dips, and this recipe makes a party-sized serving. Making a quarter the amount will provide enough dip to serve four people as an appetizer or side dish at lunch or dinner. [...] A wonderful, rich appetizer with great flavor and aroma. It’s also extraordinarily simple. All you need is a perfectly ripe avocado, a little balsamic vinegar, and some fresh herbs. [...] |
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