Asparagus pie

Is this a pie? I’m not sure. I think pies are supposed to be round. But it’s not a pizza. It’s not a pizza because I don’t like pizza. I know. Sacrilege. Everyone likes pizza. But as with many incomprehensible peculiarities we find in others, and others certainly see in us (we often are blind…

Pink pepper pasta

This five ingredient pasta is an elegant weeknight meal or great accompaniment to a hearty main dish. Inspired by a pasta from Lilia, in Brooklyn.

Seafood paella

I remember trying paella for the first time a few years ago and being fairly unimpressed. The paella was a too-bright kind of yellow and had bell peppers in it, which at that time I was still learning not to hate. Unfortunately, this is the kind of paella often found not only throughout the US,…

Sous vide tongue tacos (tacos de lengua)

Even the phrase “sous vide” has the hallmarks of things most home cooks avoid. You’re not quite sure how to pronounce it, and it seems vaguely French (and therefore fussy). Well, sous vide is indeed a French phrase, but actually far from fussy. So what is sous vide? The sous vide (pronounced sue veed, meaning under vacuum) cooking technique…

Mexican salsas – salsa verde and salsa borracha (drunken salsa)

If you’re not astounded by how bad most store-bought salsas are, you should be. For starters, they tend to have entirely too much tomato in them. Most Mexican salsas do not have a lot of red tomatoes in them. Store-bough salsa are also often oddly sweet. Though I don’t have a bottle of Pace Picante…