Spicy Mexican Pasta

Mexican pasta sounds crazy, but it’s addictively delicious. It’s different than normal pasta, because the noodles are toasted before they’re cooked and then baked with a spicy chipotle sauce. The toasting keeps the noodles nutty and chewy, but still tender. The pleasant bite will keep you going back for…bite after bite. Top with queso fresco and share with friends. I doubled this recipe, but to make enough to serve 4-5 people, fill a skillet with 1/4 cup of canola oil, … Continue reading

Kumquat Jalapeño Marmalade

This marmalade is an amped up version of orange pepper jelly. It’s tangy, sweet, and spicy all in one, and it is fantastic with cheese. I want to spread it all over a wheel of brie, wrap it in puff pastry, and bake it until it’s crispy, melty, and full of complimentary flavors. You could even use this marmalade as a kind of chutney, perhaps as part of your Chinese New Year celebration. What’s most amazing is how easy it … Continue reading

Ethiopian Lentils: Misir Watt

Global Supper Club: Ethiopian Edition was scheduled for the day after my move. I was so looking forward to it and bought all of the ingredients I needed to make some spicy red lentils- one of my favorite Ethiopian dishes. Naturally, I forgot that I’d have to completely Stella-proof the new apartment before leaving her alone in there the next day, so attending the supper club was not realistic. Through my unending tears, I still managed to make my planned … Continue reading