Blog Post & Recipe: Tomato Soup
This is a thick and creamy (yet creamless!) tomato soup. Made with canned tomatoes and the clever twist of white bread for heft, it’s an easy, bright, and flavorful dish.
Blog Post & Recipe: Chilaquiles
I think the best way to describe it is a casserole of stale/fried corn tortillas, a sauce of your choosing (red, verde, molé–whatever), and a whole bunch of whatever else you have handy (chicken, eggs, avocado, radish, cheese, crema, etc). This dish is meant to be relatively simple to prepare, a great way to make the most of leftovers/random odds and ends
Article & Recipes: Herbs are the next big zing
I think of herbs in two categories, hard and soft. “Hard” herbs are generally the tough ones that can grow through the winter. Think of myrtle, bay, rosemary and sage: these hardier leaves keep their flavour throughout prolonged cooking. They are the herbs I reach for at the start of a dish: they’ll give depth of flavour and a profound aroma by the time I’m finished.
“Soft” herbs such as thyme, dill, marjoram and parsley, need more gentle treatment. If you add them near the start of preparation they get lost: their delicate flavours don’t travel well. But stirred in at the end of cooking they can lift a dish, balance it, give it vibrancy and vigour.
Pork chop with hard and soft herbs ... Lentils with lots of soft herbs ... Rabbit roast with hard herbs
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