Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.
Appetizers and Snacks
How to make rillettes from scratch at home. Rillettes are a sort of rough pate that is great with pork, wild game and fatty fish.
Spicy, meaty Thai-style meatballs, made with ground pork, beef or even chicken. Serve Thai meatballs as an appetizer before a Thai curry.
How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
A salmon ceviche done in the style of ceviche Chileno. Salmon is widely farmed in Chile and this ceviche is inspired by their way of making it.
A recipe for larb, a minced meat salad popular in Southeast Asia. My rendition of it is inspired by Hmong cooking and uses ground javelina.
Chislic is a classic bar snack in South Dakota, often made with mutton, beef or lamb. In this case, it’s venison. Serve Chislic with crackers or fries.