This is one of my favorite fruity salsas. The sweetness of the peaches is offset by spicy Serrano chilis, lime, cilantro, and an unexpected party guest: cool, crisp cucumber.
Green almonds have a really short season—sharing that Endangered Spring Vegetable Status with ramps, fiddlehead ferns, and pea greens—from April to about mid-June. You might find them labeled “fresh almonds.”
This is, hands down, the most delicious thing I’ve made in a long time. And the most expensive. And the most time consuming. And the most primally … viscerally … carnivorously satisfying.
As much as I love (love, love) fried food, this is one of my all-time favorite ways to cook chicken. This is my entry into Breakstone’s Triple Churned Challenge. You can vote for my recipes daily—and be entered to win $300!
The humble chicken wing is so cheap—and so satisfying. (Plus, come on: What self-respecting carnivore doesn’t like to gnaw a little meat off the bone every once in a while?)
Roasted marrow bones are a simple, delicious treat that’s surprisingly easy to make at home. Just roast the bones, then scoop the marrow out, spread it on toast, and top it with a little parsley salad. Voila: Instant carnivorous bliss.
This is like cheating, it’s so easy. In fact, it kind of IS cheating, since I didn’t make the tortillas from scratch. No matter. This is a fast and simple way to make delicious, spicy tortilla chips.
I probably shouldn’t tell you this, but I was the kind of kid who hid her lima beans behind the couch so she didn’t have to eat them….
While the venerable pig is one of my favorite beasts to cook, I followed the recipe I had, and made these spring rolls with tofu. And I have to admit: They were damned good.
Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.
The Hungry Mouse
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