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Ropa Vieja: Slow Cooking with Cuba in Mind
I fell in love with ropa vieja, a staple of Cuban cuisine, years after I took a trip to Havana. After tasting the slow-braised chicken and peppers served with sweet fried plantain back in the States,...
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Oaxacan Chicken with Caper Sauce: A piquant taste of Mexico
During my short stint living in central Mexico in the mid-1990s, Oaxaca topped my list of places to visit. Sadly for me, a revolutionary leftist uprising just south of Oaxaca in Chiapas prompted...
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italian braised pork spare ribs: cultivating my inner nonna
If I had an Italian grandma, I imagine that wine-braised spare ribs would be her signature recipe. Her heavy arms would command a large wooden spoon, stirring the succulent ribs as the meat falls off...
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salmon with black lentils and dandelion cream: a culinary 'weed' rises
In my memory, I’m seven and playing in the front yard of our Portland, Oregon, home with my eight-year-old brother. I extend my hand, clutching a dandelion puff, and thrust it in front of him. “Make a...
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enchilada suizas: a belt-busting comfort food classic
When I was growing up in lawn-quilted northeast Portland, Oregon, in the 1980s, going out for Mexican food usually meant a trip outside our middle class neighborhood of two-story bungalows to the more...
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