Mexican Sopes – Step by Step

In Mexican cuisine, there is a large, popular, and delicious class of foods called antojitos (“little whims”). These whims include quesadillas, taquitos, tostadas, and one of my favorite appetizers: sopes. Sopes are little bowls of a corn-based dough that are baked on a griddle and then filled with spicy and savory toppings. They consist of […]

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December Dal – Part 4, Toor Dal

The fourth part of my December Dal series focuses on cajanus cajan, a legume commonly known as toor dal, toovar, thuvar, arhar, frijol de arbol and pigeon pea (quite a few more are listed at ecoport). Toor dal is relatively large (average diameter about 8 mm) compared to other split legumes used in Indian cooking. […]

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Bengali Pumpkin and Coconut

I’m not sure why the first book I pulled from my cookbook shelf was Bengali Cooking: Seasons and Festivals by Chitrita Banerji. I was looking for ideas for the second half of a pumpkin for Elise’s Great Pumpkin Carve Up Cook Off (the first half was used in pumpkin baked with onions, tomato and tomatillo-chipotle […]

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