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Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

Roasted or raw? What do you with your tomatillos. Raw tomatillos in a salsa make for a sharp tang. When roasted, the tomatillo flavor is deeper with more “spread” across your mouth instead of that immediate sharp tang. And, making salsa with raw tomatillos is faster....
Roasted Tomatillo Salsa from Home Baked

Roasted Tomatillo Salsa from Home Baked

  In a mere eleven days the world will come to a stop and we’ll be glued to our big screens watching the Super Bowl. Ah, sadly the Titans will not be there. But, the game promises to be explosive. You won’t want to miss a minute of the game. Or a single...
Todd Masson’s Trout with Mango Salsa

Todd Masson’s Trout with Mango Salsa

I love trout. Pan-fried and served with splashes of lemon juice, the taste of trout is distinguished and unforgettable. Now, this recipe is different. The prominence of the trout flavor itself is muted. It’s there, it’s there, but there are so many other flavors that...
Salsa Verde from The Wholefood Pantry by Amber Rose

Salsa Verde from The Wholefood Pantry by Amber Rose

From the new The Wholefood Pantry by the consummate Amber Rose comes this flavor bomb. It’s not your traditional Mexican salsa verde. No tomatillo, no cilantro. This one is pure Mediterranean, an amalgam of capers and anchovies blended with garlic, parsley, basil,...
Tangy Citrus Salsa from Coyote Pantry by Mark Miller

Tangy Citrus Salsa from Coyote Pantry by Mark Miller

At first blush, I think of salsa as a summer food, something to go with my chips and margarita on a summer afternoon. Or morning. But, when I stop to think about it, Suzi and I do salsa all year round. Dinner for us last night was a new margarita — so good I’ll blog...