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The World’s Best Carnitas (plus Guacamole)

I love carnitas.  I love making carnitas.  Specifically, I love making the best carnitas in the entire world.  Hayley loves it too. Honestly, this doesn’t even compare to the pork you find in 95% of taquerias — even some of the best taquerias in the Mission manage to screw this up somehow, which is sad … Continue reading »

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Moroccan Lamb Tagine with Apricots and Currants

Wikipedia defines a tagine, or tajine, as a “slow-cooked stew braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce.”  Wow… let’s do this. I first experienced the glory of tagine at Cafe Mogador, in Mahattan’s East Village, thanks to the amazing tour-guiding skills of our close friend Zoe, an East Village native … Continue reading »

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Zuni Roast Chicken and Bread Salad

Ever since I started learning to cook with Ben in Philly a few years ago, I’ve been trying to perfect the art of cooking chicken.  One of the reasons I keep coming back is the wonderful versatility of the elegant bird.  You can roast it, grill it, pan fry it, bake it, boil it, broil … Continue reading »

Categories: Recipes | 13 Comments