Lately I’ve been broiling everything, but especially chicken. We don’t eat a whole lot of meat at home, but I’d been craving chicken tacos, so I used some dried guajillo chilies I had lying around to make a really gorgeous marinade. Then I stuck them in a cast iron under the broiler for the most amazing crispy top. I used some of my garden radishes for topping and these were incredible! You barely need any toppings to make these tacos great, and this recipe is pretty simple.
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My 52 Week Challenge grocery trip is becoming a favorite new tradition. Sometimes I go in with a plan, and sometimes I just browse the aisles looking for ingredients I’m curious about. I’m beginning to love trying new ingredients. Today, I found a whole slew of mushroom varieties I’ve never tried that I’m saving for next week. There’s a certain catharsis in just browsing at the grocery without a plan. This week I found these pretty daikon radishes! They’re crisp, white, earthy radishes that lend themselves perfectly to cutting up into matchsticks and throwing them into a vinegar slaw for topping on Korean inspired Bulgogi Tacos.
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They opened up a new Trader Joe’s in town, and I decided to test the waters and go pick up a few snacks. Fifty bucks later, and I bought every single condiment they had in the place. When I got home I had to try out my new purchases. There was Cowboy Caviar, Crunchy (yes crunchy) chili onion oil, Italian Bamba Sauce with Fermented Calabrian Chiles, and of course chocolate covered sea salt and turbinado sugar almonds. I went a little wild, but my instincts didn’t lead me astray because that crunchy chili oil is changing my life. To experiment with it, I made these Fried Avocado Tacos with Salsa Verde and drizzled a little on top for some extra spice and it was a revelation.
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This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter…
Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing…
Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that…