I am having such a good time with my new cast iron braiser.  Every chance I get, I use it.  I’m sure the novelty will wear off eventually, but I’m not 100% certain.  It’s so much fun….I’m a kitchen nerd! It browns things beautifully, it holds heat and spreads it evenly, and it weighs a
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Being a curious soul, I looked up harissa and this is what I found on IndiaTimes.com: Harissa is a spicy condiment, which hails from Tunisia in North Africa. This condiment is a traditional chilli paste made with roasted red peppers, dried chili peppers, and a blend of garlic, cumin, lemon, salt, and olive oil. There
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I have a recipe for enchilada sauce up already, but it’s a quick recipe made with chili powder – which isn’t bad. Not at all. But I bought that big bag of guajillo chiles last week and woke up yesterday with the thought, “wonder what enchilada sauce made with chiles is like”? I had to
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I follow a woman on Instagram – I actually have no idea what the account name is – who goes to restaurants and tries their food, takes pretty pictures and gives reviews. If that isn’t the perfect job, I don’t know what is. Anyway, a week or so ago, she reviewed a Mexican restaurant somewhere
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