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| Egg, kale, potato breakfast taco |
Need something to read by the beach or lake over the holiday weekend? Pick up this month's
Saveur for the feature titled
Secrets of Mexican Cooking. And if you haven't heard of Saveur magazine then you're in for a real treat. This magazine is the perfect blend of great stories about the intersection of culture and food. I spent all last Sunday making their pinto beans, Mexican rice and the chipotle enchilada sauce. I even found the perfect Spanish cheese—thanks to the cheese guy at Whole Foods—for our cheese enchiladas. We've been searching for a cheese that tastes similar to what we get at our favorite Mexican restaurants. It's called
Mahon. Have you heard of it?
Also I've curated a small list of refreshing recipes for hot weather over at
FoodieFresh tomorrow. Be sure to check out how to make this strawberry-basil soda as well as the rest of Kelly's lovely blog. Thanks again Kelly for allowing me to guest blog!
Have a great, long weekend!
