Homemade carnitas taco
garlic and ancho chiles
Ingredients for mole coloradito
Fresh black-eyed peas
fish stock salmon tail
rhubarb and red lentil soup with ingredients and spoon
Lettuce soup 4
Use a blender to turn brothy wilted green into silky smooth soup.
Ground dried lemon zest with mortar & pestle
Salt preserved lemon
Preserved in salt and their own juice, lemons can keep for a year or more.
lemon zest in food processor
Quick way to zest lots of lemons: peel off zest with a vegetable peeler, then shred it in a food processor.
Cutting kernels from corn cobs
To remove corn kernels, grip the cob firmly and run a knife from stem to tip.
Finished grapefruit marmalade
Grapefruit peels after simmering with sugar
Making grapefruit marmalade
Thin slices of grapefruit peel are blanched to remove bitterness, then simmered with sugar
grapefruit (Citrus x paradisi)
Warm kale salad with butternut squash
Warm kale salad with roasted butternut squash, parsnips, and caramelized red onions
Caramelized red onions
Red onions (Allium cepa), caramelized
Measuring salt in my hand
Pot of black beans
Black turtle beans (Phaseolus vulgaris) cooked with
Ingredients for mole coloradito: california chiles, ancho chiles, thyme, cinnamon, cloves, peppercorns, onions, oregano, tomatoes, chocolate, garlic, and almonds.
Ingredients for cioppino
fish soup salmon head and tail
rhubarb and red lentil soup with ingredients
Lettuce soup 3
An immersion blender is no match for lettuce soup. Use a real blender.
Grinding dried lemon zest with mortar and pestle
Moroccan preserved lemons
Pack salted lemons into a jar (add more lemon juice, if necessary) and let them age for several weeks.
Peeling lemon zest
Use a vegetable peeler to easily peel strips of zest from citrus fruits
Grill corn on the cob for a summer barbecue.
candied grapefruit peel
Roasted parsnip cubes
Roasted cubes of parsnip (Pastinaca sativa)
Browning red onions
Red onions (Allium cepa) being caramelized
Dried black turtle beans
Dried black turtle beans (Phaseolus vulgaris)
Succotash with fresh black-eyed peas, yard-long beans, corn, peppers, zucchini, and shreds of smoked pork shoulder
Vegetable base for cioppino
salmon scraps for stock
Lettuce soup 2
Dried lemon zest
Sprinkle 1 tablespoon sea salt into each lemon
Spinach prepared like seaweed salad, with toasted sesame seed oil and sesame seeds, served with crispy tofu and brown rice.
Pesto and blade
Food processor blade making pesto
grapefruit segments and candied peel
Phyllo dough in glass pan
Phyllo dough comes in large sheets, which can be cut or folded to fit the pan.
Sliced red onions in a frying pan
Red onions (Allium cepa) ready to be caramelized
Breaking eggs into brown sugar for pie
Skillet apple galette
Cooking fresh black-eyed peas
fennel bulb slices
Lettuce soup 1
Baking pan of lemon slices
Cut lemons into quarters
Cut most of the way through lemons, leaving quarters attached at one end
Corn cob stock detail
After the barbecue, simmer corn cobs in lightly salted water to make stock. Add dimension with celery, thyme, bay, lovage, garlic, and peppercorns.
Making pesto in a food processor. Cuisinart® name is visible.
Making frosting for sugar cookies
Hands pouring confectioners sugar into pot at stove
Roasted butternut squash
Roasted cubes of butternut squash (Cucurbita moschata)
Pie crust dough at the crumbly stage
soaking dried ancho chiles
Rolling out dough with rolling pin bw
Corn and red peppers
fish head salmon
red lentils and seasonings
Lettuce soup 5
Bowl of lettuce
Lemon zest for drying
Slice the tip and stem end from clean, scrubbed lemons
Corn cob stock
Grapefruit marmalade on fresh bread
Candied grapefruit peels
Simmering turkey pieces in broth
Braising pieces of turkey to make rillettes
Lacinato (or "dino") kale leaves, torn and rubbed with oil
butter in an oval with scalloped edges
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From Carnitas with mole coloradito