GH49 - Salsa

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Cinco de Yummo

We love Mexican food so much, our family celebrates by eating it almost weekly, all year long. Since this weekend is Cinco de Mayo. I though...

Growing up in southern California, tacos were a constant fixture in my house. And not the ground beef, hard shell kind either. I'm talk...

Wow...what a difference a little roasting makes! I never thought to oven roast my salsa veggies, but it really works nicely! I loved the bol...

If you follow me on twitter, you know NIGHT+MARKET, a pop up resto on the Sunset strip that specializes in authentic regional Thai street fo...

My love of this delicious bivalve is pretty well documented, and I couldn't help but return to it. I've been digging through cookboo...

My sister Amanda is not a fish loving lady, whereas I totally am. So for a fun little challenge, I set out to make her something with fish s...

I am really excited for this weeks recipes I'll be posting! I have a lot of tasty stuff in store for you all! : ) To start things ...

I can't really say enough about my love of romanesco (an Italian cousin of cauliflower). It's bright hue, it's bizarre tessellat...

Last week Katie won my summer gift basket with her fabulous comments about the dolly cakes on Refinery 29. I sent her some of my favorite s...

Midas, meaning everything it touches turns to gold. This sauce, which I first discovered as an accompaniment to oysters on the half shell a...

Lily's Burritos Malibu seems like the last place one would find an awesome burrito, especially in a gentrified strip mall a few miles fr...

Tomatillos are better dressed, sassier tomatoes. Unlike the sweet, grassy, acid of tomatoes, tomatillos are very tart, with an almost citru...