By Sonia Gregor
Everyone’s heard of potatoes, a crop that originated in South America. We have endless ways of preparing this starchy vegetable, and they provide an important carbohydrate base for many cuisines. In tropical Latin American countries, plantains get a similar treatment.
By Sonia Gregor
The first time I ate Encocado, I was bowled over by the complex flavor of its thin orange sauce, covering tender pieces of seafood. How did they put so much flavor in that liquid? It’s one of those dishes where the whole is greater than the sum of its parts, so that you can hardly tell what ingredients they started with. Luckily, all the ingredients are fairly accessible basic things, provided you can get your hands on a coconut or some coconut milk.
Read More »Encocado de Pescado (and fresh coconut milk!)
By Martin Zorrilla
Growing gourmet mushrooms can be surprisingly easy. While serious myco-nerds obsess over sterile conditions and glove boxes, you don’t need any of that to enjoy fresh oyster mushrooms throughout the year. This is Martin’s method for growing oyster mushrooms on coffee grounds without sterilization or special equipment. The results are tasty, rewarding and strangely beautiful- the perfect solution for those with green thumbs who are stuck in the doldrums of winter.
