Fresh Corn Tortillas

I’d like to start off this post with three important words: Black Lives Matter. This may not seem to fit with a tortilla-making video, but for me, this message fits 100% with everything I stand for, so that includes this platform. And I have decided to use every platform I can to spread this message…

Sweet & Crispy Brussels Sprouts

This is the only way I make Brussels sprouts these days.  I used to take all sorts of steps to try to emulate those I’d try in various restaurants across NYC–flash frying, blanching, adding in reductions, using all sorts of complicated mixtures for sauces–but my version here require none of those extra steps, and they…

Mexican Green Rice (Arroz Verde)

This rice, and black beans, are probably the dishes I make the most because of these three qualifying factors:  it’s easy-to-make, delicious and packed with veggies.  Well actually I take that back, the MAIN qualifying factor is that it is healthy and my three toddlers LOVE it!  Whenever i can get “healthy” and “three toddlers…

Sesame-Crusted Grilled Tofu

Let me start off by saying that I am not a huge fan of tofu.  Unless it is fried and in a Thai curry, I tend to steer clear. It also seems that sometimes this ingredient is considered synonymous with the word “vegetarian,” as if all we eat is tofu all day long.  And while…

Sichuan Garlic-Ginger Bok Choy

This is a quick and simple dish that is mouth-wateringly delicious.  The trick is in getting the heat right and paying close attention to the cooking time, making sure not to over-cook the bok choy.  

Home-made Beans

I make most of my beans from scratch. This is partly because they just taste better that way, partly because it saves us all kinds of money, and majorly because I want to avoid BPA by all means necessary, and many bean cans are coated with the stuff. Once you get used to making them from…