Grilled Padrón Peppers are the essence of simple Spanish cooking—quick, rustic, and addictive. These small, mild green peppers blister beautifully over high heat, developing a smoky sweetness with just the right touch of char. Every so often, one delivers a surprise kick of heat—part of their irresistible charm. Finished with a drizzle of good olive...Read More

Smoky roasted poblanos, onions, and garlic blend into a velvety, gently spiced soup enriched with milk and requesón. Finished with crispy tortilla strips, crema, and fresh cilantro, this elegant yet rustic dish captures the warmth and depth of Oaxacan home cooking—perfect year-round.Read More

Korean and Japanese cooks often top sliced tofu with a sautéed mushroom medley. The main differences are that Koreans panfry the tofu first, and they garnish the dish with yangnyumjang, a spicy sesame and soy sauce. The Japanese approach is to warm the tofu and then crown it with the hot mushrooms, which have a...Read More