Noodles, Beans and Memories
I think it's clear how much fun I've been having cooking pasta and beans this month. Along with the terrific dishes, which are all very easy to do once you...
The Rancho Gordo Blog
Pasta Acordeón con Ayocote Negro
Italian traditionalists should leave the room. Those who hold the traditions of Mexican cuisine sacred should also take a break. For the rest of us, here’s a wacky, delicious mashup...
In Praise of the Bay Leaf
My bean cooking has been stripped down over time. It used to be with a ham bone, then it was chicken stock, then mirepoix (celery, carrot, onion) to finally onion,...
Beans Salads and Salads with Beans
Here in Northern California, the drought has meant the price of lettuce is through the roof and the quality is pretty bad. When you do want a salad, you can't...
Heirloom Bean-Mushroom "Carnitas" Casserole
This beautiful little casserole has made several inspired dishes out of what were essentially leftovers. I've cooked 90% of my dishes on the stove-top and it's kind of funny discovering...
Making Carnitas
A master carnitas maker adds fresh orange juice to his cauldron. Actually they're called cazos but I think cauldron works, too! Go big or go home, I guess! (This photo...
Gorgeous Quinoa: White, Red and Black
Do you remember the first time you had quinoa? I wasn't sure about it. I think I liked it but I was sure it wasn't going to replace rice anytime...
Our Culinary Pop-Up at Rancho Gordo
It was a great time. I wish I had shown a little restraint but there was so much good food and so many great things to buy, I was helpless....
Bean Porn: Eye of the Goat
In an effort to make everyone happy, especially our newer customers, I've been concentrating on recipes for our beans. I think a simple bowl is the best way to go,...
What's With That Sticker on the Bags?
We've hadn't announced this and it seems like a small thing, but we did add a re-sealable sticker to our bags. You can use a quarter cup and seal the...
Event: Culinary Pop-Up at Rancho Gordo
This Saturday. It's going to be hoot! Please share if you are inspired. Featuring Calistoga baker Matt Tinder, Connie Green's foraged fungi, Heritage Culinary Artifacts, Napa Valley Bees' honey, Hudson...
