Rancho Gordo on the New Cooking Channel
We were lucky enough to be filmed for a new show called FoodCrafters with host Aida Mollenkamp on the new Cooking Channel. The people who Food TV, who have seemed...
The Rancho Gordo Blog
Cochon 555 is Back!
I do a lot of events but this one really is one of my favorites. Susan and Linda will be distributing beans (vegetarian, by the way) to accompany all the...
Mini Me and Me Tackle Mexico City
My youngest son Nico has been mad as a hornet ever since his older brother got to go to Mexico with me and he didn't. He'd been promised a trip...
The Story of Oregano Indio and Rancho Gordo
I just got back from Mexico and spent part of my time in the Huasteca region of Hidalgo. It was a really a wild, memorable experience. The drive took hours...
From the Runways of Paris.....to You!
Excuse the blatant commercialism of this post, but I'm so tickled about the new aprons our own Linda designed, and Molly modeled, that I have to share the news. Timeless...
Closed this Memorial Day Weekend
We will be closed this weekend for the holiday, both Saturday and Monday. We'll be back at the office on Tuesday. Elizabeth and and Jessie will be at the San...
Making Chicken with a Mattone
I bought a mattone after I read about them in Paula Wolfert's Mediterranean Clay Pot Cooking and so far I've been underwhelmed. The piece is fine but all the chickens...
Back to the Grind
Just got in from an incredible week in Mexico. Is there any other kind of week to be had there? I promise you it was loads of hard work. Do...
Pinto Bean and Corn Salad
My pal Larry Gober has a new salad to share. He writes: Steve, this is the new salad that I have made for Roxana. It is very easy to make,...
A Really Swell Website
Do you remember the old days of the web, before it was a shopping mall and blog management tool? The site Casa Gregorio reminds me of how neat it used...
El Dorado Kitchen at the Beard House
Here at Rancho Gordo, we try not to play favorites but it's hard not to get excited about food and beans and cooking when Justin Everett comes by to pick...
Leftover Pozole Makes Great Grits
Have some leftover pozole? Puree it in a food processor or with an immersion blender to make incredible grits. You can add a little butter and cheese. You could! You...