This is a fairly quick dish to assemble, especially if you have soffrito on hand. Since much of the flavor for this dish comes from the tomatoes and basil, be sure to use flavorful, ripe tomatoes and fresh basil. Having a spritzer or atomizer for oil makes this dish easier to make. I recommend using...Read More

This dish is a riff on a Mexican dish called “migas,” which is traditionally made with older corn tortillas. This one uses tortilla chips. You can use old stale ones and smaller broken bits in the bottom of the bag, but fresh chips work fine too. My son is not a fan of eggs, but...Read More

This is my version of a recipe from my friend, Lex. It is important not to crowd the meat when cooking so it browns. Charring the chilies provides flavor as well. The underlying flavors are cilantro and tomatillo. Using the cilantro stems avoids discoloration and the soapy taste some people pick up from cilantro leaves....Read More

Not a true jam, but a savory condiment made from various vegetables that can be used as a topping, sauce enhancer, dip, or a spread for sandwiches. INGREDIENTS: 1/2 brown onion, peeled and finely diced 4-5 medium sweet red peppers, grilled, peeled, and seeded 3-4 Hungarian peppers, grilled, peeled, and seeded 2-3 cloves garlic, peeled,...Read More

INGREDIENTS: 1 tablespoon grapeseed oil 1/4 cup onion, minced OR 1 medium shallot, minced 1 clove of garlic, minced 2 roasted red peppers, peeled and seeded, diced 1 tablespoon vinegar such as red wine, rice, sherry, or even balsamic 2 tablespoons white wine such as sauvignon blanc, or chardonnay Salt and fresh ground white pepper...Read More

This is my version of the famous New Mexican green sauce. If you find Hatch chilies, snap them up to use for this recipe. In the meantime, use New Mexico chiles, and if you can’t find those, use Anaheim peppers. The poblano peppers give the sauce a mild heat. INGREDIENTS: 5 New Mexico peppers or...Read More

This recipe includes the basic technique for cooking quail that starts with removing the spine and opening the bird up to lay flat. The word for this technique is “spatchcock.” * This method makes it easier to cook all parts of the bird evenly versus cooking the bird whole. Using this method, the leftover trimmings...Read More

INGREDIENTS: 1/4 cup white balsamic vinegar 1/3 cup cilantro stems, chopped 1/2 teaspoon coriander seed, ground 1/4 teaspoon dried thyme, powdered Salt and pepper to taste 1 teaspoon agave syrup if needed, or to taste for balance 1/4cup cup olive oil 1/4 cup yogurt METHOD: Place all the ingredients except the oil into a blender....Read More

This risotto-like dish is more toothsome made with farro (a kind of wheat) rather than rice and has a deeper flavor that contrasts nicely with the bright flavors of the squash and tomatoes. Squash such as Costata Romanesco, Cousa, or especially Dr. Seuss-looking Tromboncini (from Borba Farms) are low moisture squash that sautés nicely and...Read More

Summer squash are another New World food.  Zucchini which were known as cocozelle in Italy were bred there and brought here by immigrants, where the name migrated to the Tuscan name zucchini in the 1920s. How to Purchase and Store Summer Squash When choosing summer squash, they should feel dense and heavy for their size,...Read More