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Lard? Yes! Praise the Lard
Written on 4 Dec, 2011 at 16:52 in Ingredients, Videos |
It was 1991. Ruth Reichl, was the editor of the Los Angeles Times food section, and she was changing the culinary scene, mostly subtly but with a wake up bang directed at others. When she asked me to write... (Continue reading)
Heirloom Tomatoes and Chiles Demystified
Written on 20 Sep, 2010 at 0:56 in Ingredients |
Mexican Harvest Tasting at La Palapa East Village Saturday, October 2 from 12 -2 pm. Cost $30 Heirloom tomatoes and chiles by Tim Stark, Antojitos by Barbara Sibley and a special tasting of Casa Noble Organic Tequila! Sponsored by... (Continue reading)
Creamy Rice Casserole-Arroz con Crema
Every time the Food Networks runs the segment on The Best Thing I Ever Ate where m,y son Aaron Sanchez says his favorite dish is my creamy rice, I get dozens of emails asking for the recipe. I always refer... (Continue reading)
Bravo! Have I broken the barrier?
Written on 16 Mar, 2010 at 17:13 in Cooking, Ingredients |
Recipe: Baja Fish Tacos Ingredients BAJA FISH TACOS Makes 12 tacos Ingredients Pink Chile Mayonnaise: · 1 cup sour cream · 1 cup mayonnaise · 3 chipotle chiles in adobo, plus 2 tablespoons of adobo sauce · ½ lemon, juiced... (Continue reading)
Yes! You can eat at Mexican food at Zarela if you’re on a diet!
Thanks to Tex-Mex, all Mexican food has gotten the reputation of being greasy, heavy and fattening at least among those who haven’ t traveled in Mexico or haven ‘t dined at restaurants such as Zarela and other fine Mexican dining... (Continue reading)
Our Lady of Guadalupe
Written on 30 Nov, 2009 at 8:05 in Ingredients, Special Days |
Today is the celebration of the the feast of Our Lady of Guadalupe. The festivities begin around midnight with a serenade by groups of mariachis and other singers that is kicked off with Las Mananitas, the Mexican birthday song. The Virgin... (Continue reading)
Brussels sprouts with chorizo
Written on 16 Nov, 2009 at 18:30 in Cooking, Ingredients |
You either love or hate Brussels sprouts but for those who love them here is an exceptional way fo preparing them that my son Aaron came up with it. At my restaurant Zarela we use our homemade chorizo instead of... (Continue reading)
Eggplant – Berenjena
Written on 9 Sep, 2009 at 0:15 in Ingredients |
We seldom ate eggplant at home when we were little though it was always a favorite at Italian restaurants. But it’s eggplant season and they are glorious now and I’ve been experimenting. I’ve turned eggplant parmigiana into berenjena a la... (Continue reading)
Tomates de Milpa- Currant tomatoes
Written on 14 Aug, 2009 at 9:58 in Cooking, Ingredients |
Well it’s finally tomato season in New York and Tim Stark of Eckerton Hill Farm , a frequent contributor to Gourmet Magazine who sells an amazing variety of chiles and heirloom tomatoes will soon probably have currant tomatoes or tomates... (Continue reading)
Squash Blossoms – Flor de Calabaza
Written on 17 Jul, 2009 at 0:55 in Ingredients |
As I’ve mentioned before in this section, in Mexico there is an age-old tradition of using every part of a plant. Squashes in particular yield a wealth of delicious dishes. The tendrils go into sopa de guias, a light chicken... (Continue reading)
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