Red Hot Chile Peppers and guava pastries
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Don’t sweat the small stuff. Unless you’re prepping peppers for soup.
This notion came into our head the other day, after we decided it was time to start cooking like a grownup (a belated New Year’s resolution) and began fixating on Mexican cuisine.
We picked a Mexican recipe off a blog by PBS show host Pati Jinich for creamy Poblano soup, which seemed really appealing. But Dios mío, the things cooks have to do to make Poblano chiles soup-worthy.