By Kevin Vaughn, founder and head chef of MASA.
All the stars aligned just so. A friend had gifted me a full bag of New Mexico chile powder, some weirdo with pesos to burn bought a six-pack of Isenbeck and forgot half of them in my refrigerator
Article and Recipe by Kevin Vaughn, Head Chef of MASA Club de Tacos.
Saturday afternoon I was greeted by an unexpected flood of “Feliz dia’s”, which is nothing out of the ordinary for this feriado ridden country. But when I found out what
Article by Sharon Salt.
You might already know Sofi and Meghan from Jueves a la Mesa, a popular puerta <a href="http://juevesalamesa.wordpress.com/
Pies are my favorite thing to bake. Pie is so underrated, and only eaten at Thanksgiving, but if we lived in a better world, pie would get more respect. I strive to create that world, one pie at a time.
This pie was for Friendsgiving
Sometimes I can’t wait until Sunday morning to have brunch. Sometimes I need to have brunch on Thursday evening. Brinner, anyone? This vegetarian casserole was simple to make, hearty and delicious. It made a great dinner, and would be
- I package of chipa mix, available at your local grocery store, or Manioc Flour.
- 3 Large Eggs
- 8 tablespoons of water
- 1/3 Cup Crumbled Blue Cheese
- 2 Green onions, finely chopped
Combine the flour, eggs, and water
I miss peanut butter. I can live without it, but I miss it. In Argentina there is no peanut butter. Well, it exists, but one must go to China Town to find an expensive imported mini jar of Skippy. Sometimes one stumbles across a locally produced
Blueberry Season is back. I’m quite pleased, because blueberry season is my favorite season. For whatever reason, my neighborhood verdulerias always offer screaming deals on cartons of blueberries, so I have no choice to load up and incorporate
Weird food combinations are the spice of life. So when a dear friend muled me a bag of marshmallows back from the States
I’m struggling to find the words that could dignify this dessert. Alas, they are beyond me.
Rummy B.A.-nanas Foster
A recipe by Charles Lucking.
- 1 cup butter
- 1 cup dark brown sugar
- 2 cups rum
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 6 bananas, peeled and sliced diagonally into 1″ chunks (or smaller if you like)
- 1 kilo ice cream (I like something vanilla-ish based, but Dulce de Leche would be pretty great too)
- 1 jar of good quality dulce de leche (La Salamandra is my go-to)
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla