I’m counting down to Cinco de Mayo. Today’s treat is Mexican Rice. It has the perfect blend of ingredients to make it a memorable addition to your Cinco de Mayo celebration.
Frijoles Negros Rotos are also known as Smashed Black Beans. They are not only delicious on their own, but also outstanding in black bean dip and in quesadillas. As an added bonus, the Smashed Black Beans are super easy to make.
Several months ago, I made Ratatouille following Julia Child’s recipe. It was absolutely delicious, but also time-consuming to make. The Master Taste Tester suggested that the preparation could be simplified by cooking everything in one pan. He was right! It tasted as good as Julia Child’s version with significantly less effort.
Pommes Fondantes or Melting Potatoes – the name says it all. It’s an incredible side dish that is easy to make and goes with anything. I adapted these from Jacques Pépin’s Heart and Soul in the Kitchen.
I’ve been making these roasted potatoes (I actually call them “little potatoes”) for as long as I can remember. I’m not sure how I came up with the recipe which, by the way, is very simple, and is a favorite of Susan’s. Interestingly, the caramelization of the onions as they cook adds a subtle flavor to…
I was first introduced to Betsy’s potatoes at a dinner party at her house some time back. I remember thinking how incredibly good they were, and have been making them ever since.
Mushroom Risotto is a perfect accompaniment to a number of dishes, This includes chicken schnitzel with mustard cream sauce. For the mushroom risotto, I took care of the mise en place, or getting everything ready. Susan took over from there and actually made the risotto.