Quick Queso with Chorizo (and Other Tex-Mex Delights)


Sometimes it’s nice to cook for friends who favor a particular cuisine because it steers you in a new direction. Normally, I default to European/Mediterranean things like pastas and chicken with couscous and preserved lemon and stuff like that. My friends Jim and Todd (you know them!) are Tex-Mex fans and so, when I cooked for them last week, I decided to pull The Homesick Texan Cookbook off the shelf to delight them with food that they love. Turns out, I love it too and now I have some new dishes up my sleeve to pull out at dinner parties. The one I’m most excited about? Queso with Chorizo (it’s in the title of the post, duh.)

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Let’s Go To A Chinese Supermarket!


Recently I became friends with an Amateur Gourmet reader named Peggy who works in T.V. out here in L.A. and who comes from a Taiwanese family. Over the course of our first lunch at Pizzeria Mozza, she casually mentioned that her family frequents the San Gabriel Valley (home of some of America’s best and most authentic Chinese restaurants) and that she’d be happy to show me around there the next time we met up. “We can even go to a Chinese supermarket!” she added and that was like the moment when you pull the handle of a slot machine and all the bells and alarms go off and coins start pouring out. As you all know, I love visiting unfamiliar supermarkets.

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Rice Gone Wild, Salmon Adventures & The Night I Served A Pork Chop To A Vegetarian


Necessity is the mother of invention (its Baby Mama, if you will) and so it was that a few weeks ago I had carrots, onions, celery, and some Arborio rice on hand and because I didn’t feel like food shopping that evening, I set out to make a risotto with just water. I’ve told you about this before; it’s something I saw Lidia do on TV, so you know it’s legit. You just bring a big pot of water to a boil, add salt, and then make risotto like you’d normally make risotto, only using the salted water instead of chicken broth. The key is to finish it with some butter and lots of cheese. It’s good stuff.

But I’m not here to tell you about making risotto with water. I’m here to tell you about what you can do with the leftover risotto the next day.

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Raspberry Ricotta Cake


You’ve heard of one-pot meals, but have you heard of one-cake desserts? That’s not a thing, but it should be. Here’s the idea: instead of an elaborate cake that you have to frost or decorate or slice in half, a one-cake dessert is one where a batter goes into a cake pan, the pan goes into the oven, and whatever comes out an hour later is what you serve for dessert (sprinkled, perhaps, with powdered sugar). In my years of dinner party-throwing, I’ve been a big champion of one-cake desserts: Al Di La’s pear and chocolate cake, for example. Or my favorite dinner party dessert of all time: Amanda Hesser’s almond cake. Now a new cake comes along to join the pantheon; this raspberry ricotta cake from last month’s Bon Appetit.

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