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Cooking

Shrimp in Garlic Sauce Pardiños

Shrimp in Garlic Sauce Pardiños

This recipe came to me in an amusing manner during my early period of looking for professional inspirations by sampling restaurant dishes.  My mother and I went to eat in a wonderful seafood restaurant in Mexico City called Pardinos (an…

French Toast Custard Baked Martine Inn

French Toast Custard Baked Martine Inn

  This is not the least caloric French toast you will ever have but It is definitely worth it. 10 slices raisin bread 10 eggs, well beaten in large bowl 2 cups sugar 2 tablespoons vanilla extract 4 cups half-and-half…

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…

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…

Spicy Vanilla Chicken

Spicy Vanilla Chicken

Photo by Cathy Gigante Brown This vanilla chicken recipe is surprisingly easy to make and luscious.  It hails from Papantla, in northern Veracruz, where vanilla was discovered. This has become one of my favorite buffet party dishes by adapting the…

Lentil and Rhubarb Curry

Lentil and Rhubarb Curry

I love rhubarb but do not have a sweet tooth which is how it is usually employed. I found this delicious and beautiful savory recipe on Scissors and Spice.   1 large sweet potato 1 cup small French or Spanish…

Backyard Rabbit and Artichoke Paella

Backyard Rabbit and Artichoke Paella

This is not one of the easiest recipes to prepare but it is a great one-dish mealand one of my favorite ways to entertain.  Tomorrow I will prepare the dish with chicken instead of rabbit and will cook in on…

Scallops with roasted garlic and toasted almonds

Scallops with roasted garlic and toasted almonds

    On April 6, 1983,  I drove into New York City in my beat-up Ford van with a big Zarela Cetering sign emblazoned on the sides. Because it was a cargo van with no regular seats, my seven-year old…

Poor Man’s Picadillo (Picadillo de Pobre)

Poor Man’s Picadillo (Picadillo de Pobre)

Picadillo de Pobre Poor Man’s Hashed Meat   All Mexicans are familiar with picadillo, which is something like our version of hash but infinitely more versatile.  The most elegant kind, a favorite filling or topping for all kinds of chiles,…

Oaxaca Chorizo (Chorizo Oaxaqueno)

Oaxaca Chorizo (Chorizo Oaxaqueno)

ñññ Photo Laurie Smith (www.lsmithphoto.com) but I don’t remember if the original was vertical which would make a big difference to my comadre. (Recipe:  The Food and Life of Oaxaca, Macmillan 1997) My friend, Pedro Luis de Aguinaga pointed out…