"Alone one cannot share life"

Posts by: admin

Chiles en Nogada

Chiles en Nogada

  Photograph Pedro Luis de Aguinaga I just bought my first pomegranates of the year so it’s time to trot out my fabulous recipe for chile en nogada which I will be serving for my dinner tonight. There is no…

Frijoles Charros

Frijoles Charros

  A favorite Sunday afternoon activity in Ciudad Juarez, across the border from El Paso, is to go out to the outskirts of the city and eat tacos al carbon. They are sold in small but very clean stands. The…

Great Mexican Egg Dishes

Great Mexican Egg Dishes

Photo:Eggs in Turkey Broth from La Parroquia) As witnessed on my recent trip to Veracruz,  breakfast is a big deal there, and I’ve found an infinite variety of Mexican egg dishes all over the country. You could say that it…

Not so Mexican Thanksgiving

Not so Mexican Thanksgiving

This is one of the first times that I will not be preparing my not-so-Mexican Thanksgiving dishes but I am very excited to taste  my son Rodrigo’s rendition.  It makes me unbelievably happy that all my children have deep appreciation…

Sweet Potato Casserole

Sweet Potato Casserole

  I’ve been making this sweet potato casserole since I arrived in New York in 1983 when a friend brought the sweet potato casserole and it is always on my Thanksgiving menu.  But a little about Alx: If a Nordic…

Mexican Pumpkin Recipes

Mexican Pumpkin Recipes

This pork is one of my absolute favorite Mexican pumpkin recipes.  The sauce can be served as a soup or as a pasta sauce even. I’ve served it with pumpkin agnolotti. Pork with Mashed Pumpkin (Puerco con Calabaza)   2…

Cauliflower Three ways

Cauliflower Three ways

For years, every spring, summer and fall I’ve made my weekly pilgrimage to the Union Square Green Market to buy the freshest vegetables grown by local farmers  in season.  All winter we have been limited to root vegetables  and other…

Dining in Paris, October 19

Dining in Paris, October 19

  While not exactly Proust’s Madeleine, two things can immediately transport me to Paris: the thick anise-flavored aperitif Ricard and a seafood plat or tower.  I often order a Ricard in New York but it doesn’t taste the same when…

Masa: How to Make

Masa: How to Make

Photo: Laurie Smith, www.lauriesmithphoto.com   Many centuries ago Mexican cooks discovered that as good as corn is when eaten fresh or dried, it takes on an exciting new identity when treated with a solution of wood ashes, burnt seashells, or…

Bread for the Days of the Dead-Pan Resobado

Bread for the Days of the Dead-Pan Resobado

  This is typical of the sweet yeast breads that are made in the Valley of Oaxaca for the Days of the Dead, November 1 and 2.  Gabriel Cruz Aguilar, a master baker in the town of San Antonino in…