Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
The Garden
A Life in the Garden
A healthy garden becomes a haven in an otherwise frenetic world. There is a certain satisfaction to growing what you eat, and eating what you grow.
Agretti
How to cook agretti, the Italian vegetable that also goes by monk’s beard and is Salsola soda in Latin. Agretti is easy to grow, too.
How to Make Nixtamal
Nixtamal. Such a cool word! It is to Mesoamerica what hominy is to the United States: corn treated with an alkali substance to render it more nutritious, easier to grind, and, to many, tastier and more aromatic — think about the smell of a Mexican corn tortilla and that’s nixtamal you are smelling. Nixtamal or
Nopales en Escabeche
A recipe for nopales en escabeche, pickled nopales from Mexico. Prickly pear cactus pads, diced and piickled with jalapenos, carrots and onions.
Southern Tomato Gravy
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.
Parsley Pesto
A classic cool-weather parsley pesto made with walnuts or pecans is a great early spring or autumn accompaniment to pasta, fish or poultry.
Salmon with Avocado Salsa
Salmon with avocado salsa. This is chinook salmon, California style. Simple. Easy. Fresh.