Smoky Sweet Potato & Black Bean Enchiladas
True story: Until the other day, I had never made an enchilada. Even more shocking: I’d never eaten one, either. Too much gooey cheese, ugh. So not my bag. But then I found myself with an abundance of fabulously fresh tortillas from Tortilleria Nixtamal—where they not only make the tortillas, they grind the corn too. ...Keep Reading
My Writing Life
We interrupt this food blog for a tiny bit of narcissism… You know an awful lot about me at this point: My life as a fat chick. My career trajectory. My inability to decorate baked goods in anything less than an embarrassing fashion. It’s possible you’re a little sick of me. If you are, I apologize ...Keep Reading
Big Batch Bonanza on ABC News! (Baked Macaroni with Ricotta, Spinach & Mint)
One of my favorite chapters in Parents Need to Eat Too is called “Big Batch Bonanza”: a whole mess o’ recipes that make enough food to feed a crowd. Or feed a small group and freeze the leftovers. Which means that if you’re a new parent struggling to find your kitchen groove, you’ll cook once and ...Keep Reading
How to Make Hamantaschen
Piecrust is not my only nemesis. For years, hamantaschen—the traditional three-cornered cookies baked for Purim (aka “Jewish Halloween”)—have been a source of tsuris. But this year, my friends, I have good news: My hamantaschen rocked. Naches, baby, naches. For the dough, I used this recipe by Marcy Goldman, from an article by Faye Levy. As ...Keep Reading
Chorizo & Potato Tacos
Yeah, that’s right. It’s another Mexican chorizo recipe. You got a problem with that? I didn’t think so. Today’s version is for those times when you just can’t be bothered with a long-simmering chili (as fabulous as that may be). When you hardly want to chop a vegetable. When you just want to eat something ...Keep Reading
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