Mexican Black Bean Soup

From looking at this picture you wouldn’t think there were any black beans in this soup, but they are there, beneath all the jalapeño, cilantro and avocado goodness.

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…

Spicy Chana Masala

I live in Jackson Heights, Queens, which is home to much of New York City’s best Indian food, including some amazing chickpea curries.  I have been trying to get my version of this dish to taste like the ones that I have in our neighborhood restaurants, without loading on the ghee (which I suspect is at least one…

Molletes

This is my no-brainer go-to dish; they are easy to make, delicious and everybody always loves them.  Molletes are usually served for breakfast in Mexico, but I could eat them for breakfast, lunch and dinner. RECIPE: 1 french baguette (or if you have a Latin bakery near you, 2-4 bolillos) Cheese – good ones for this…

Ethiopian Black-Eyed Peas with Coconut Milk

I found this recipe in one of the many food magazines I read, when I was looking for ideas for Thanksgiving last year.  This is from Marcus Samuelsson (so you know it’s going to be good), from his own Thanksgiving menu.