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2 Non-Tomato Gazpachos to Beat the Heat

Tomato gazpacho (A.K.A. liquid salad) is famous the world over, but it's not the only kind. Here, we explore two non-tomato versions, one a traditional white gazpacho with almonds, bread, and garlic, the other a decidedly inauthentic version made with cantaloupe and garnished with oven-crisped prosciutto. More

A Beginner's Guide to Onions

Even if you use them almost every time you cook, onions can still be pretty bewildering. With about a dozen varieties readily available in most markets, as well as several less common types, it can be hard to know which kind of onion to choose for your marinara sauce and which to select for your pico de gallo. Never fear: let our ingredient guide come to the rescue. More

How to Make Gorditas With Masa

Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats. More

Grilled Kale Salad With Warm Bacon Vinaigrette

Kale is one of the trendiest vegetables these days, but it's still possible to serve it in a surprising way: grilled. Smoky and with a touch of crunch, hearty lacinato leaves are a delightful, if unusual, vehicle for a vinaigrette made with crisped bacon, shallots, and apple cider vinegar. It's a killer side dish you'll want to nestle alongside your potato salad and hamburgers at your next BBQ. More

White Gazpacho With Grapes

@iamnotdenny: Garlic is indeed intended to be the focus of this dish!

Summer Drinks Around the World: 12 Regional Specialties You Might Not Know

@moosefight: I'm a gardener myself and I'm about to be knee-deep in cukes: how do you prepare your agua fresca? Thanks!

A Beginner's Guide to Onions

@Andreas: No, it doesn't.

From wiki: "The Welsh onion (Allium fistulosum) does not form bulbs even when mature, and is grown in the West almost exclusively as a scallion or salad onion, although in Asia this species is of primary importance and used both fresh and in cooking.[2] "Scallion" is also used for young plants of the common onion (A. cepa var. cepa) and shallot (A. cepa var. aggregatum, formerly A. ascalonicum), harvested before bulbs form, or sometimes when slight bulbing has occurred."

The reason "scallion" is in quotes here is because while the term is used for these onions colloquially, it is incorrect.

Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) with Cabbage Slaw

@sharon: Definitely. Lay the filled pupusas out on a baking sheet in the freezer for about an hour, then transfer to a sealed bag. To cook, thaw on a plate or sheet for about 20 minutes then proceed.
@Chiara: if you eat meat, I'd go with some braised beef or pork shoulder. If not, you could try adding the curtido into the actual pupusa along with the beans and see how that tastes.

Quick Masa Dough

Hi all, in order to make this recipe as versatile as possible and use the same one for all three preparations—pupusas, gorditas and sopes—I called for the flour and baking powder (which add lightness) and as for the fat, well, that's just delicious and indeed very traditional in masa. For a gluten-free option feel free to simply omit the flour.

How to Make Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Masa

@Steve: If you'd clicked over to my masa recipe, you'd see that point clearly explained!

How to Make Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Masa

@johnny: This recipe is basically the traditional one, only I don't instruct you to let it "marinate" in the fridge for a couple weeks as with the traditional preparation. Feel free to try that!

Polish Cabbage, Potato, and Bacon Casserole

@pennijj: Nope, never was there sausage in this dish nor in the copy; wishful thinking, perhaps? :)

Coffee, Banana, and Hazelnut Morning Shake

@GJJim: Diabetes, from one tablespoon of agave nectar? Seems unlikely!

A Beginner's Guide to Onions

@tomchambers: Scallions and spring onions are different varietals! Don't know what the language is for them across the pond.
@Cassandra: To my knowledge, there is no such thing as "brown" onions. I think you're thinking of yellow onions, which have brown skin :)

A Beginner's Guide to Onions

@Bourdain: Calcots are mentioned under spring onions. @everyone else: thanks for comments! we couldn't possibly include every onion/every onion recipe, but we tried to hit the major bases!

A Beginner's Guide to Onions

@starmartyr: You are totally right, I never specifically addressed pico de gallo! When I make mine--and most of the recipes I've seen for it do this too--I use white onions. If you find them too sharp still, try soaking the chopped onions in cold water for up to 15 minutes before draining and proceeding--that'll take some of the bite out of them.

A Beginner's Guide to Onions

@Moosefight: Absolutely! I've never had the pleasure of trying one, but online research indicates they're super sweet like a Vidalia.

A Beginner's Guide to Onions

@scalfin: It's possible your market tends to sell younger red onions--ones that were left underground for a shorter time--that are therefore milder. But based on my taste tests for the piece, the red onions I had access to were definitely spicier than the yellow!

Mexican Gorditas (Fried Stuffed Corn Cakes)

@above: Thanks—we will fix!

Quick Curtido (Mexican Cabbage Slaw)

@Paul-e: what were you saying? Sorry, the dancing rainbow bears got in the way...

The Best Spice Shops in NYC

@chameleon: Sorry, gotta disagree! The place across the street might have the same spices but it doesn't have the awesome, historical feel that Sahadi's does. If you want to avoid the crazy crowds, go on a weekday before 6 pm. Also, when you have your number and you're waiting, that's your chance to look around the store, chat with your neighbors, etc!

For a Taste of Spain, Make Tiger Nut Horchata at Home

@beets: thanks for your input but you are mistaken

Persimmon Lassi

@thengai: The Fuyu persimmons—which are the most common—need a little moisture to break down into a paste/puree, so syrup is perfect for this.

Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

@cris: I'd sub in some roasted mushrooms or peppers (or both) for the fennel if you don't like it.

Meat Lite: Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

@swalloby: Not sure you need to sub anything for the prosciutto, as the cheese contributes quite a lot of flavor, but roasted mushrooms do sound good!

Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

@DD: Any kind you like!

Carnitas El Atoradero Serves the Mexican Home Cooking We've Been Waiting For

I want to be there NOW.

Cacao Nib Almond Milk is Delicious and Easy to Make

@higlander: Yes, I save the strained nuts/nibs, dry them out in a low oven, then freeze them. Then I incorporate as needed into quickbreads, muffins, pancakes etc.

Cacao Nib Almond Milk is Delicious and Easy to Make

@gina: no, I think that would be bitter and not have enough fat. Can you eat peanuts? I think the recipe would work using raw peanuts.

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