All posts tagged: Spicy

mexican corn chowder

Sitting at the corner table in Estia’s Little Kitchen with Connie, a spoonful of corn chowder in my mouth, I’m immediately taken back to my previous home in Queens. A burst of heat and plenty of cilantro in the broth is exactly how I enjoyed Momma Lupe’s soups. I called a gentleman over and asked in a single word, “tomatillos?” And in a single word returned,“poblanos.”Again I was back in a little kitchen of my own, in another time and place, where sounds of the blender filled the room as poblanos and cilantro became one, beautiful green. Gratitude to this garden-to-table restaurant where everyone was friendly and most likely family, for allowing me a taste of memory. Our waiting area was the best wait I’ve ever experienced in my life. They serve iced coffee in a truck out back where they are currently growing many lettuce greens and herbs, cucumbers, squash, tomatoes. Check out that dragonfly chillin’ on a garlic scape. We walked around til our names were called and we made sure we would …

lentil and sweet plantain chorizo soup

This was on the very top of my list of older recipes I needed to revisit. And since every new viewer lately has been turning to it, it was time for a new look. Using odds and ends from the fridge, I whipped up something I had to jot down and share with you–right after putting the spoon down. It’s seriously GOOD. It’s also a reminder as to how my blog got its name. Cook with what you already have, with a sort of witchery, going with your gut and, how Frank O’Hara would put it, on your nerve. This soup is a combination of spicy, savory, and sweet. You probably already have some of these ingredients at home and if not, it’s still pretty easy and inexpensive to get. Pick yellow plantains that are heavily black-spotted if you like them more on the sweet side like I do. Not entirely black, though. That kind of ripeness turns to mush when cooked. We’re currently growing a lot of oregano, both Greek and Italian, and that’s …

rose harissa chickpea and eggplant stew

It’s a Thursday, and I can be found shouting ROSE HARISSA from the rooftop of my Manhattan building, where I’m sure I’m not allowed to be. But just like Ottolenghi, I want you to know about it. Know it. And use it! often. A spoonful of it into or onto your favorite weekday dish will elevate the simple ingredients, as it does this stew. There’s heat, but the addition of rose petals to this North African chile paste calms it. I use Belazu’s rose harissa, as he recommends, but if you find something else please use less than what I’ve suggested here, before adding more to your desired taste. This is a super quick stew with very few ingredients. Yet it’s hearty and flavorful, and it’s rich color is so very pleasing to the eye. Double up to feed more mouths! I added sugar snap peas AND snow peas when I first made it, but decided sugar snaps were best. They can be found at your local farmers market today. – vegetable oil, enough to …

butternut squash chana dal got me like

After a couple of days of takeout for lunch and dinner (I was cat-sitting for a friend after work, don’t judge), I got home needing a home-cooked meal like never before. I stopped by the farmers market to get butternut squash, wild-looking leeks, heirloom tomatoes, garlic and ginger. You all have been killing me with your butternut squash Instagram photos so there was no way I was not coming home with one. I didn’t have a plan but knew I’ve been craving dal for weeks now. I checked the cabinets for red lentils but found only split chickpeas. I knew the dal would be heartier and for some reason, I wanted the heartiest thing I could make. Hence throwing in some butternut squash. It was a last minute decision that reminded me why it’s best to cook on your nerve. Butternut Squash Chana Dal coconut oil (or olive oil, or ghee) 1/2 tbsp cumin seeds 1 small onion, chopped 2 sm tomatoes, diced ginger, thumb-size, chopped 3 garlic cloves, chopped 1 jalapeno, diced 1/2 tsp …

Thai-inspired Chicken Noodle Soup

A Healing Soup for Jen All soups are meant to heal, but this one’s for my sister-in-law who has saved me one tiny bowl each time I’ve made big pots of it. I’d receive a text from her while at work that’d say, “Sorry. Don’t hate me.” She had a sore throat all week long and this was the only thing that was soothing to her. How could I be mad? When I was not feeling myself for a good week, she was the one who made us dinner each night. I sent her a text giving her all my thanks and told her I’d get right back in the kitchen very soon. Jen and I are spice maniacs. She introduced me to Valentina hot sauce and I now put that on (almost) everything. That is, when I’m not using sriracha, which this soup has plenty of. There’s heat, acidity from limes (which may be her favorite thing about this soup) and a silky broth of chicken stock and coconut milk which just happens to be the …