Back from the Road
How strange to think just a day or two ago I was hunting for chiles in coastal Oaxaca and now I'm back in Napa doing laundry and wondering if I...
The Rancho Gordo Blog
Lorna Sass' Posole with Pork and Chipotle
(An encore post) I have the feeling that in a previous life Lorna Sass and I had some kind of oddball vaudeville routine. From the minute I met her, I...
Experiments with Chiles Rellenos
(Another encore post) Like most of us in California, I grew up eating battered and fried chile rellenos, stuffed mostly with gooey cheese but occasionally with picadillo. I recently found...
Runner Beans and Clams
(Another encore post) Who knew? One of the best dishes I made this year was a simple pot of white Cellini runner beans and clams. You could use any white...
Fun with Duck Fat
(An encore post)Several people have told me about how nice popcorn is cooked with duck fat rather than regular oil. I'd been using olive oil and feeling pretty indulgent but...
Borlotti Beans and Chicken
(An encore post) This was surprisingly delicious beyond description. I haven't had Borlotti beans in months and found half a bag in the pantry. They are a cranberry type bean...
Meet Chef Wesley
We get lots of emails and letters about the beans in use but my favorite are the occasional tributes from young fans, guaranteeing a new generation of bean people. Chef...
My Scrapbook: Papantla and more Veracruz
Last year I had such a fine time discovering Veracruz, the coastal state in Mexico that somehow I had avoided. We arrived in Papantla late at night and was met...
Some Bad Press for Diana Kennedy and Her Response
The Washington Post food section recently published a weird, bitchy profile of Diana Kennedy. I'm a little torn as I think in general, their food section is one of the...
Alubia Blanca
Have you tried these yet? They're part of the Rancho Gordo-Xoxoc Project and they're that rare bean that makes you sit up and take notice the minute you taste them....
Extending That Pot of Pozole
I made a lot of pozole and it was a little soupy so for breakfast today, I add some scrambled eggs to the strained broth. I love spicy food in...
The Glory That is Posole
Like a lot of you, I made Posole over the holidays. I made mine for New Year's Eve and as I was making it, I started laughing at the smells...