mango salsa is unimaginative but so darn good! but what i love best is mango lassi. oh hell, or just eating it straight up so that it drips down your forearms...

strawberry rhubarb - but oh how i wish my grandma were still here to make it...

knives and iron skillets.

if only i could have basil all through winter!

dainty little tea sandwiches, or knafeh

next (texa)logical step: deep-fried pickle pops!

How can I keep my cilantro from literally going to seed? Every year it starts out fine but soon becomes leggy and seedy and tastes awful.

Agreed too: this pan is totally salvageable. I reseasoned all my skillets on my Weber - built an insanely hot fire and stuck them directly in there with tongs. It was so cool and a little scary - t...

i celebrate spring with that saffron-orange butter pasta from "Fields of Greens" cookbook - it's even better if you add shrimp.

coriander definitely. i now use a mortar and pestle and they fly everywhere...

i want to learn some new seaweed salad dishes.

ooh, I'd like this!

i'd first cook pork for tamales. after that...everything!

I like them pretty much any way. Not so much raw, perhaps...that scene from Rocky grossed me out.

cuban "media noche" hands down

i cannot live without hot chili pepper. these spice boxes are so darn cute!!

A friend made me a birthday cake once with dozens of alternating layers of chocolate mousse and chocolate meringue, decorated with rolled-up meringue cigars. O.M.G. I'm not even that crazy about ch...

somehow it's always eggs. i'm on a frittata binge lately...

i like dark.

i love the saucier. i'd use it for, well, sauces.