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We saw this photo on Tajín’s Facebook page, but couldn’t find a recipe. Fortunately, it’s not too difficult to slice bell peppers and drop an egg inside each slice—along with some mildly spicy Tajín seasoning (it’s a cayenne, lime and salt blend). We thought: What else can we make with a bell pepper rim? Cooked…
Continue reading “Fried Eggs (And More) In Pepper Slices & Tajin Seasoning”
We don’t know what Chef Ingrid Hoffmann is making for Cinco de Mayo, but we’re breakfasting on our adaptation of her Fried Egg Quesadillas (photos #1 and #8). A simple Mexican snack food. A basic Quesadilla is a Mexican snack food: a turnover (photo #1) made with an uncooked tortilla and a variety of fillings—beans,…
Continue reading “Fried Egg Breakfast Quesadilla Recipe & Quesadilla History”
[1] Cheeses aging in the Alpine Room. [2] Fontina in a variety of flavorful rubs, $6.99/wedge (photos courtesy Schuman Cheese). As food swami Anthony Bourdain has said, “you have to be a romantic to invest yourself, your money, and your time in cheese.” Where do you go looking for real romantics these days? In…
Continue reading “PRODUCT: Schuman Cheese Wizardry”
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