Mole amarillo is a classic sauce for Day of the Dead meals in Oaxaca. When we … Mole amarillo for turkey enchiladasRead more
Chile peppers
What to buy in a Cajun grocery store
Usually Pat and I write about buying specialty foods in overseas grocery stores, but Cajun cooking … What to buy in a Cajun grocery storeRead more
Trapping deepwater crawfish in the Atchafalaya
Jody Meche is a third or fourth generation fisherman who maintains about 1,000 crawfish traps in … Trapping deepwater crawfish in the AtchafalayaRead more
An Istanbul take on mideastern muhamarra
One pleasure of dining in Istanbul was getting reacquainted with muhamarra, the walnut and pomegranate spread … An Istanbul take on mideastern muhamarraRead more
Everyday squid in Basque country
Those of us who aren’t Basque have a hard time imagining just how well they eat. … Everyday squid in Basque countryRead more
What to Eat at the Airport: DFW
When we started this blog about two years ago, we never dreamed that we would be … What to Eat at the Airport: DFWRead more
Bites worth standing for
It’s easy to get a good, quick lunch in Rome. Usually we opt for a couple … Bites worth standing forRead more
A Cayman Islands version of a pepper pot
As we were pondering how else to use our beautiful Cayman peppers, we were reminded that … A Cayman Islands version of a pepper potRead more
Deciphering the traditions for sofrito
There must be as many recipes for sofrito as there are cooks in Puerto Rico, Cuba, … Deciphering the traditions for sofritoRead more
Cayman peppers come to Cambridge
Back in February I mentioned that our hankering for some of the flavors of the Cayman … Cayman peppers come to CambridgeRead more