Rick Bayless got into a bit of a juicy PR kerfuffle last week when Jonathan Gold, the great LA food critic, chided him for saying he was bringing "authentic" Mexican cuisine to Los Angeles. (Coals to Newcastle, rather.) Since then Gold and Bayless have made up, and the whole Twitter spat just served to remind us of how much we love Bayless's recipes. Here are five favorites.
These cool almost-fall mornings and this week’s Latin American theme have us craving warm bowls of creamy polenta. As Faith points out, polenta is just as good for breakfast as it is for dinner, and we have a few breakfast-y ideas we can’t wait to try.
During this month of Escapes we asked some food blogger friends to share their food experiences and home cooking inspiration from faraway places. Here's an entertaining story from Greg of SippitySup about his first visit to Panama... to teach a cooking class!
Blogs are an interesting vehicle. They allow you to travel without leaving your computer, but did you know they could be vehicles to actual world travel?
This dessert is dedicated to those of you who have seen triple digits on the thermometer this week and cannot imagine firing up the oven under any circumstances. Here, slices of melon provide a cool, silky texture while the syrup punches up the sweet and adds an exciting bit of heat. The lime balances the flavors and refreshes the palate. But best of all, this dessert is quick and simple and leaves the oven resolutely turned off.
Good flour tortillas are a thing of beauty. Once you know the taste of fresh handmade tortillas, well lets just say you're missing out. Before we were making them ourselves we would drive across town to pick up the best of the best, but not any more because making them is as simple as mix, roll, heat and eat!
In the words of Homer Simpson, the pig is a wonderful, magical animal. Anthony Bourdain agrees with this statement. I live in the Mission District of San Francisco, a working class neighborhood heavily populated by Latin Americans, and I can walk a few blocks down from my house and pick up a 6-inch long, 3-inch wide slab of hot, crispy, buttery, fatty, piggy crackgoodness known as chicharrón. If you like pork rinds, you'll love this. Are you salivating yet?
Here's a sweet and savory side dish that's economical and easy to make. Sweet fried plantains, or plátanos maduros in Spanish, are a staple of Latin American cuisine, and are found in a few West African dishes as well. These chewy, slightly caramelized disks pair well with black bean soup, roast chicken, rice, or simply on their own.
Sweet corn is the perfect thing to eat right now - seasonal, fresh and perfect with almost nothing added to it. But just in case you're ready for something new, let's load it up with lots of rich and delicious toppings. What do you say? You may be familiar with elote, a Mexican sweet corn treat. If not, allow us to introduce you ...
Posole is everything we love about southwestern cuisine. It's fresh and light, spicy and cool, crunchy and chewy: all in one bowl! With summer escapes on the brain, we offer this recipe as a quick weeknight mini-vacation for your taste buds.