Summer kicked into high gear this weekend, with long, hot days and beautiful, breezy nights. We were very busy working our way through my New York “bucket list” of things that I want to do before we leave NY for the West Coast. It’s amazing how many things I’ve been meaning to get around to, [...]
I love this dish as an appetizer served on avocado or an entree served with tortillas or rice. I use New Mexican red chile powder, which is medium-hot, but you could use a more intense powder if you want more of a kick.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at [big bottom market] and this blog chronicles my adventures out here in wine country.
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