The Whole Enchilada Part III: The Tortillas

The soul of the enchiladas isn’t the sauce, nor is it the filling. It is the simple, humble tortilla. Which is why I don’t make enchiladas with store-bought tortillas anymore. To put it bluntly, they suck. They taste like soggy cardboard and have a mealy texture. There is nothing about them that evokes the flavor […]

The Whole Enchilada Part II: Filling and Fixin’s

I like shredded meat fillings in enchiladas, which I will often mix with beans or strips of fire roasted poblano chiles. For vegetarian fillings, I will use the beans and poblano strips, mixed perhaps with roasted sweet bell pepper strips, and sauteed bitter greens like kale or collards. No matter what filling I use, there […]

The Whole Enchilada Part I: The Sauce

I used to make enchilada’s “from scratch–” meaning I took store bought corn tortillas, doctored a can of store-bought sauce, made a filling out of some sort of meat and shredded cheese and wrapped the tortillas around the filling, poured the sauce over, dumped shredded cheese in and baked it and called it “home-made.” Yeah, […]

Cooling Down With Heat

When it gets unbelieveably hot in August, sometimes the last thing I want to do is cook. Often, the second-to-last thing I want to do is eat. When I am sweaty and miserable, food is generally the last thing on my mind. The first thing on my mind is where I can find a nice […]

Edamame: They’re Fuzzy

For all that I adore Asian foods and teach Asian cooking, I don’t often cook or eat Japanese food. I am not quite certain why that is–I do like most Japanese foods, but I simply do not have as much experience with them, nor have I made a large study of them over the years, […]

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