Now it can be revealed: One of the most popular things we make is deceptively simple and doesn’t even look edible. It’s this humble dip made with toasted pumpkin seeds and cooked tomatoes, flavored to a fiery pitch with a roasted habanero pepper. We always make it in a Mexican molcajete, the traditional mortar made [...]
Tags: dips·Mexico·molcajete·peppers·pumpkin seeds
Sometimes it takes no small amount of effort to track down a ripe avocado in this town. We’ve found a small Latin store in the neighborhood where they keep a box of ripe ones near the cash register. But this is not the kind of information one gives away for nothing. Lately, however, ripe avocados [...]
The food of Mexico never ceases to amaze, or perhaps it’s the way the Mexican people have constructed a cuisine that seems to make a great deal out of very little. Americans raised on big, fat burritos, heaping platters of fajitas and giant pitchers of frozen margaritas would be shocked to learn that the real [...]
Tags: dips·molcajete·pumpkin seeds
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
