Toloache
byGuacamole Rojo with Avocado, Tomato, Red Onion, Chipotle and Queso Fresco It doesn’t look like much from the outside, and a couple years ago…
May, 2012
Grilled Soft Shell Crabs
bySpring time is great for cooking lighter versions of traditional winter recipes and for sautéing ramps. But perhaps my favorite part about spring cooking is…
Rubirosa
byA large antipasto platter on Rubirosa’s family-style dining menu The finale of the Sopranos put it best, with Phil Leotardo’s henchman overhearing a guide…
Tincidunt condimentum
byHabitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Vestibulum tortor quam, feugiat vitae, ultricies eget, tempor sit amet, ante. Donec…
Beyond the Five Boroughs: The Foods of Chicago
byGiordano’s Pizza, Chicago-Style Hot Dog at Al’s Beef, Spanakopita at Artopolis and Mapo Tofu at Lao Sze Chuan This is the first part of our Beyond…
Simple Sautéed Ramps
byRamps are wild spring leeks, available in the Northeast for only the spring months after which they flower and lose their pungency. Unlike most vegetables,…
Vegetarian Chili with Tofu
bySpring is finally here and with the return of fresh produce and vegetables to our city’s farmers markets, now’s a good time to modify…
Integer ante arcu accumsan
bySed luctus leo quis sapien tempor eu convallis quam tincidunt. Maecenas lorem nisi, dictum eget sollicitudin vel, ornare a magna. Etiam volutpat consequat luctus….
Garlic Marinated Roasted Peppers
byMy father used to make a big to-do out of roasting peppers. First he would cut the peppers into quarters and roast them in…