Hi. This is just what I was looking for. May I suggest a great rim? 1part sugar, 1 part Kosher salt, and enough lime zest to polka dot it. Sounds weird, but it’s yummy.
Source:: Foodie Bride
By Liza de Guia
“100 batches in, it still feels like magic.”
Meet Homa Dashtaki, the founder and owner of The White Moustache yogurt company based in Brooklyn, NY. It’s nice when artisans are still in awe of their product, still bright eyed and in wonder about the magic of their process. It’s a feeling I seldom run into. Most artisans are so deep into the repetition of production that the feeling of excitement has left them. Taking its place: focus, duty, responsibility, deadlines, and other demands of the …read more
Source:: Food Curated
By Hedonia Are you familiar with mole verde? I’ve always loved mole poblano, the chocolate-based mole, and knew that there are many other types of mole — red rojo, pumpkin seed-based pipián from the Yucatan, even a white mole made with pine nuts — but had never tasted green mole verde from the Guanajuato region until last week. I was invited to La Cocina, the non-profit kitchen incubator, to learn how to make this regional dish at the hands of Lupe Guerrero of El Pipila, one of their charter businesses….
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