Chilaquiles with Sangre de Toro Beans
I was a guest at an excellent traditional Thanksgiving dinner so the rest of the weekend I got to play around in my own kitchen making whatever came into my...
I was a guest at an excellent traditional Thanksgiving dinner so the rest of the weekend I got to play around in my own kitchen making whatever came into my...
Ancient grain diva Maria Speck has an interesting article in the December Cooking Light using grains and her recipe for Amaranth Pudding with Amaretto Cream caught my eye. I made...
The obvious uses for our stoneground chocolate discs are hot chocolate and dark mole sauces but my friend Connie Green of Wine Forest surprised me and my sons last week...
Here's an easy one. I made these with Ayocote Blancos. To strained, cooked beans, I added half a small red onion, diced small, half a can of tuna and a...
My office is in the back of our retail store in Napa and today I heard in the distance a frustrated woman who was trying to buy something that apparently...
Some random food shots from the Mercado Independencia in Morelia, Michoacan.
Whenever I'm in Mexico City, I hint to my friends that it sure would be grand to make a stop at La Fonda del Recuerdo. They have good food from...
In April of 2011 I made my way down to the Yucatan with my friends Yunuen and Gabriel. The goal was to eat well, relax, get a tan and drink...
Crop failure has made our lives miserable here. People try and be understanding but they want what they want and we wish we could help. Nature has its own plans!...
Someone else made this recently. Just looking at it makes me hungry again.
Simple perfection. It lacks nothing, not even bacon or hot sauce. Two poached eggs (from my henhouse this morning) over Midnight beans. As they break, they create a sauce that...
In the early days of Rancho Gordo, we received a call from the Google kitchens. Google happily feeds all of its employees with incredible food via many cafes and restautants...