Posole from Nopalito restaurant is one of my favorite lunches ever, so I thought I'd try making it myself. This version of posole has pork in a green broth, instead of beef in a red broth, and is quick to prepare, as long as the hominy has been cooked ahead of time or comes from a can.
I neglected to mention this yesterday, but after dropping last night's Teriyaki Salmon on the grill I re-used its marinade for tonight's flank steak. I just can't let a half cup of soy sauce go to waste. Even my son took note of its long pouring time during preparation.
Lisa Leake's book 100 Days of Real Food does a wonderful job of laying out most of the reasons why I choose to cook the way I do. Delicious food made with real ingredients instead of heavily processed or artificial ones is just better, and she tells us why.
I love a roasted chicken. My entire family will eat it without complaint, there are always leftovers and a crockpot of stock can be made from the bones. Lately I've been investigating how other people roast their chicken, and in this case Marcus Samuelson's adaptation of his Grandmother's traditional recipe was the perfect thing, to celebrate my own children's Grandmother.
I have tried for many years to get my children to like noodles with peanut butter sauce. All eight million of the recipes I've used are easy to make and usually taste pretty good, but my kids just won't. This one was no exception, though the sauce tops any other recipe I've made so far.
My kids love tuna salad. My son makes me explain, over and over again, why he cannot eat it every day. He recently realized the connection between mercury in tuna and thermometers, which is really exciting to me, as his mother. But more importantly, I know he and his sister will always eat this toxic fish.
This is my favorite recent trifecta (or triple win): Mexican Green Rice, Lazy Chiles Rellenos, Yellow Indian Woman beans. I only wish my kids loved it as much as I do. They routinely ask for the beans by name and always manage to choke down a bite each of the rice and rellenos, so I'll call it good.
Roy Choi's memoir L.A. Son, the story of how he came to create the world's most popular taco truck, is a crazy fun ride of a read. In it he describes cabeza (aka beef cheek) tacos as "some of the best things this planet has to offer as food." So of course I had to try them.
This is a super simple salad to celebrate spring, with a perfect combination of flavors: sweet beets, fresh young favas, salty cheese and mint. It makes great use of beets, these beautifully colored red, golden or pink roots that are a CSA box staple frequently just too sweet to be much good in many other dishes.