How-To (DIY stuff)
Shrimp Stock
If you have shrimp with shells, you can make shrimp stock. Here's how.
Ducks and Geese
Goose Tacos
How to cook goose breast hot and fast to make goose tacos. My trick is to butterfly the goose breast and sear it quickly, then chop against the grain.
Fish
Pan Seared Cod
Pan-seared cod is a simple, easy way to enjoy codfish. If you know how to pan sear cod, you can use that skill with other fish.
How-To (DIY stuff)
Prickly Pear Juice
How to make prickly pear juice, known in Mexico as agua de tuna. How to juice a prickly pear without getting the spines in your hand!
Wild Game
Smoked Doves
Smoked doves are versatile: You can eat them hot or cold, and sauced with whatever you want. Mine bathe in a Mexican guajillo chile sauce.
Featured
Green Chile Pasado
Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.
Charcuterie
Spanish Butifarra Sausage
Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
Fish
How to Cook Bonito
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
Mexican
Epazote: Mexico’s Mystery Herb
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
Spanish
Salt Cod Fritters
Salt cod fritters, Spanish style. Called bunelos de bacalao in Spanish, you can make these with any salted fish.
Greek
Greek Dolmades, Stuffed Grape Leaves
Stuffed grape leaves are a fantastic vehicle for all sorts of tasty fillings. These are vegetarian stuffed grape leaves.
Foraging
All About Lambsquarters, or Huauzontles
Lambsquarters are considered a weed but are really a fantastic edible green that probably lives in your yard right now.
