Roasted, More than Hot

Naturally, it’s easy to mistake initial appearances. After all, this week’s dinner features chicken layered in a vibrant Moroccan-inspired harissa sauce alongside various vegetables, including red peppers, bejeweling bulgur. Red peppers, side-by-side, the plate awash in crimson. Red means “hot,” too, doesn’t it? Today, not so much. See, the peppers enhancing the grains are fire-roasted…

Start Spinning, Shepherds

Else, how are you going to get something as amazing as is Tacos al Pastor? See, when Lebanese migrated to Mexico, some worked as shepherds. In these immigrant communities they form meat (in their case, usually lamb) for roasting into a cone set on a vertical spit. Local Mexicans noticed this and nicknamed it a…

Triple Play!

Right there’s the game-winner. Just like that – one-two-three – the berries swoop in triumphantly. It is summer after all, just the time for such heroics afield. It’s also the season of the berry, meaning any one of them is reaching sweet, juicy perfection right now. Take your pick – blueberry, blackberry, or raspberry –…