I’ve been psyching you up for this all along. First it was lamb stew, then lamb arepas, and now the real reason you’re here. Have I told you how much I love goat? Somehow I haven’t had it on the blog all this time, but let me tell you–it’s the best. This week on #RonaCooking–I mean…CM,…
“Bánh Mì” Carnitas Tacos
Flashback to 2012– it’s my senior year of high school, and we would do anything to rebel against the “powers that be” during the weeks leading up to graduation. After twelve years of waiting in long lines for terrible school lunches, the simple banh mi became an unconventional lunch time status symbol. My school was…
The Basics: Tomato Sauce
In honor of the second session of Breaking Bread (instagram: @breakingbread.acf) on pasta sauce, I’m going to take you through the basics. You really don’t need much; you just layer fresh- (or preferably canned) tomatoes with herbs, spices, olive oil…and alcohol. Let it simmer until an insanely good sauce comes together. This is just a template!…
Craving Mad 150: Surf & Turf
One-hundred-fifty posts, over three years–not bad, huh? CM has been around since 2017, but the ideas go back way farther. Despite some occasional gaps, it has survived moves, job changes, classes, weddings…and now a pandemic. I’ve managed to get a few weeks ahead, and the ideas keep flowing. Still–I can’t believe that there are 149 other…
Shrimp, Habañero & Green Mango Stir-Fry
I can’t keep mangoes around for long…I usually devour them on sight, and it is never pretty. Seriously, if footage got out, it could jeopardize my professional career. Fun fact: it may actually be genetic, since my dad eats corn like a dinosaur…
The Basics: Pickling
It’s a technique that sounds waaaay harder than it actually is. Even though we’re usually thinking of the cucumber version when we say “pickles”, you can make a pickle out of almost anything. It’s a really old fashioned way to preserve food that it definitely useful now with the current state of the world. You’ll…
Arepa de Camarón
You really never know what’s coming next–most of the time, I don’t either. Last week, you saw a Nigerian-fusion burger, and this week it’s back to Colombian cuisine. This one is easy! Very few ingredients, and no real surprises here…except one thing on my end. See, it’s been a while since I’ve made these, and…
Turkey Suya Burger & Patacónes
Well, this is a first– this was my contribution to an awesome idea from two friends from undergrad, and we got it on video! We invited six friends together to pilot a series called “Breaking Bread” to simultaneously prepare burgers via zoom, tackle social distancing, and bring people together through food. This will hopefully be…
The Basics: Knife Skills
As promised after the survey, I’m going to pass on more of the little things I’ve learned since I started CM. You guys gave me a few interesting ideas, so I decided to start a new section on the blog called “The Basics”. I’m aiming to add a new topic every month in place of…
Caramel-Onion Chicken
I got this idea one night when I only had 30 min, and I’m passing it on to you. This one’s a little bit of alchemy– one of those times when I don’t even believe how much I can twist ordinary flavors. I used Ras el Hanout again, but you can hit a lot of…
