Machacado con Huevo, Discovered in Central Texas My husband and I sometimes recall migas as our first real breakfast in Texas — a long time ago now. Tortillas, eggs, texture, comfort. It stayed with us as a memory more than a recipe. We eat breakfast at home most days, so some regional dishes simply never announced themselves to us. Recently, that memory nudged me into wanting to understand Mexican egg dishes better — not just migas, but to see what else is out there. How egg

A reflective look at pipián verde, pumpkin seeds, and why traditional sauces still make sense when we want to eat better without trying harder — with a simple everyday pipián, its nutrition, and an unexpected pairing with grapefruit.

Green peas are familiar, convenient, and often underestimated. After a skeptical dive into the science behind their health claims, I found myself cooking with them more intentionally. This post follows that path — from a simple composed salad made with canned peas, to a Portuguese peas-and-eggs dish, to a festive green pea sponge inspired by viral holiday salads — and looks at why peas deserve a second glance.

Hawaiian Bouillabaisse found me late — at Mama’s Fish House on Maui. A bright, island-born twist on the Provençal classic, it inspired me to recreate it in Texas using dashi, frozen seafood, and intuition. It’s a dish that connects Provence, Polynesia, and the Gulf of Mexico — a reminder that good cooking always adapts and evolves.

Hatch chile is more than a pepper — it’s New Mexico’s terroir on your plate. This short-season treasure offers smoky sweetness, gentle heat, and a rich history dating back to the 1500s. Discover why it pairs beautifully with seafood, how its unique growing conditions shape its flavor, and what science says about its health benefits. Once you taste it, you’ll see why I can’t stop talking about it.

Stuffed squid (aka calamari ripieni) is one of those win-win meals: the tubes are basically all lean protein, the filling adds just enough flavor and texture, and a quick cream-fish stock sauce keeps things moist without piling on the calories. Think of it as a seafood spin on meat-stuffed chicken breasts—only with way fewer grams of fat and a cool Italian vibe.

Unroll 2,500 years of flavor—from Georgian walnut rolls to Soviet‑Korean carrot wraps—in this globetrotting guide to eggplant involtini.

I love feeding people. Cooking up a storm and sharing with everyone. But… there are a few dishes I secretly dream of devouring all by myself. No sharing. Blanched stems of flowering leeks? Top of that list.

Discover the flavor and science behind charring vegetables—from TexMex chili peppers to global fire-roasted traditions. Learn how this simple method transforms flavor, preserves nutrients, and brings cultural stories to life.

If you love hearty, nutritious grains but haven’t explored the “GABA” setting on your rice cooker, you’re in for a treat.