Pozole Verde (green chile, roast pork & tomatillo stew)

This is a recipe I make at the restaurant. It'll feed twenty or more, but you can easily scale it down to make a small batch (cut it in half! or quarter!). The Hatch chile harvest starts next month and I always get homsick for AZ around that time. Big black monsoons, the smell of …

Weekend Cooking Fun Continued: Black Bean Soup, Collard Greens, and More Bread

Whenever I start making bread I can't stop myself. There's no reason for me to have four loaves of bread in the house. Baking, especially bread, is a meditation. This second batch is organic whole wheat, and I used molasses instead of sugar or honey. The taste difference is amazing. Sweet and nutty with an …

tonkotsu

My vacation is coming to an end, but I am full of noodles. This was one of the best meals I've had in a long time. A simple bowl of tonkotsu ramen – a milky pork stock-based bowl of noodles with roast pork, bamboo shoots, green onion, seaweed, and a boiled egg. Find it next …