My Kitchen in Saveur
This month, April 2008, I have a short article on the kitchens that I’ve worked in over the course of my life in the American food magazine, Saveur. You can’t…
Read moreSemitas in California (and Other Semita Matters)
I’ve been pursuing the semita trail for the last several years and a very interesting trail it is too. Breads called semita or cemita pop up all over Latin America…
Read moreAgua Fresca 2: Tamarindo
Well, on to this week’s agua fresca. It’s another of the great basics of the Mexican kitchen, agua de tamarindo. Here’s a pitcher, a warm brown color, lightly sweet, addictively…
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