Steve Sando's style of cooking really emphasizes the ingredients of the New World...the chiles, beans and grains he grows, obviously, but also the methods he uses. This riff on Chile Relleno is delicious, healthful and authentic.
Though the "crostini" is an Italian word, these addicting appetizers are far from Italian. Drawing inspiration from the flavors of the South of France, we can imagine enjoying these with the Mediterranean breeze in our hair and a crisp, cold glass of rosé.
Pretty much the perfect weeknight meal, carbonara takes about 15 minutes to pull together and you'll be fully-satisfied. If you insist on a vegetable, a simple arugula salad with the best extra virgin olive oil, a squeeze of lemon and salt and pepper is the way to go.
This recipe serves 2 - it's...
This master recipe is from Steve Sando at Rancho Gordo - he knows beans better than anyone on the planet, so who're we to tell you how to cook 'em! Take it away, Steve!
"There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft....
This is a very basic recipe for cooking stone-ground polenta - it takes time and attention, but the results are astounding.
You can easily substitute chicken or vegetable stock for part or all of the water. We don't recommend using milk in the liquid.
Serves 4 - 6.