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every dish has a story

Salsa VerdeOct 10, 2011

Salsa verde is the other salsa. Sure, it's pretty and stands out against the array of its generally red-hued cousins. But throughout my life, its sourness kept it from making the cut at salsa bars until about 10 years ago, when I came to my senses. At a Mission District taqueria, I once ordered chile verde on a whim, wooed by its comfort food properties, and I was struck by how that tart tomatillo flavor accentuated the sweetness of the pork. Now that I have revealed my love affair with this meat, it's easy to see why salsa verde is now a staple for our carnitas nights. If raw tomatillos are too sour for your palate, try roasting them before blending to get a mellower, more robust sauce. For the recipe, read on.

PestoMay 19, 2011

When I was a kid, I had this strange obsession with pesto. I can't remember the first time I tried it, but I do remember pleading with my parents to have it at home. We never did, and I vaguely remember that when I asked my mom why it never made an appearance, she told me that it was bad for me. That was back in the early 80s when everything with oil and fats was evil (hence jazzercise and cheese that tasted like styrofoam) and before we learned that olive oil is actually a healthy fat, in moderation. Of course, she may have also been concerned with all of the cheese, but that's a detail I simply choose to ignore, even if my arteries eventually won't. For the recipe, read on.


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