FEDELICIOSO | FEDELICIOUS

Ottolenghi was the initial inspiration for this dish... but upon opening my refrigerator, I discovered I was short of a few key...

I’ve been avoiding red meat at different degrees since high school. Much to the chagrin of my Mexican compatriots, I don’t miss carne...

After traveling for the last few weeks and treating myself to just a bit too much cheese (queso panela, I love you), I decided to do a...

Hoja Santa - "sacred leaf" - is a heart-shaped large leaf used in Mexican cuisine. Why the name? Story is that Virgin Mary dried Jesus's...

This recipe was born from craving a great dish I had in NYC and the need to empty out my fridge. It turned out pretty good, and to boot...

Black rice is like brown rice on steroids. The bran hull has high levels of vitamin E and it contains more anthocyanin antioxidants than...

My definition of comfort food: a big warm bowl of quinoa. The salsa and quinoa come together in no time - the salsa verde is prepped as...

I ran into hemp tofu this weekend and was pleasantly surprised - it has none of the spongy tofu texture and more a crumbly ricotta feel...

The last 3 weeks have been a bit of a hiatus, with lots of traveling, eating out a lot, and little time to cook. I did lug the September...

Watermelon steak is a visual and flavor treat. Surprisingly, it works, really well. When put on a very hot pan, the natural sugars in the...