Taking a cue from the divinely complex Mexican molé sauce, I devised a dry rub using its most essential ingredients: sweet and spicy chile, cumin and oregano. As an experiment inspired by the lump of unsweetened chocolate often added to molés, I added cocoa powder; it provides a chocolatey undercurrent that mellows the chili and pepper…
Read MoreTaco Improvisations for Boeuf Bourguignon + Other Leftovers
This winter, I found myself cooking up slow-cooked stews of various kinds including Boeuf Bourguignon (a classic French stew) and freezing them, so I could have a stock-pile of instantly-heatable dinners for myself when things got busy AND use to throw last-minute dinner parties. When spring finally arrived, I found myself no longer hungry for the…
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