Ricotta cheese is used in Mexican cooking in various ways—to fill squash blossoms, empanadas, tacos, quesadillas, fried pockets made with corn tortilla dough, and to make faux “scrambled egg” dishes, like the two recipes, shown below, I made from The Art of Mexican Cooking by Diana Kennedy: Ricotta Scrambled in Tomato Sauce and Ricotta Scrambled Like Mexican Eggs. Like Crumbled Indian Cheese with Peas from Entice with Spice, the first DCCC pick, (more…)

(Adapted from Diana Kennedy’s recipe in The Art of Mexican Cooking)

This soft, crumbly white cheese, whose name means literally “fresh cheese,” is used in a variety of ways in Mexican cooking. According to Diana Kennedy, author of the current DCCC pick, it may be eaten uncooked as a snack with drinks, crumbled on top of various cooked foods, such as enchiladas and soups, or cut into strips for chiles rellanos and other dishes.

As queso fresco is used in a number of egg dishes and red pozole, a famous Mexican soup, that I’d planned to make, I looked for it at the specialty foods market in my town. Unfortunately, it was not available, even as a special order. (more…)

Our British friends James and Laura Perry love curry, a euphemism for Indian food. James and Laura say in Britain, every town, even the smallest villages, will have at least one “curry house.” (That’s “Indian restaurant” to you and me.) What a lovely notion. Can you imagine a small town in America, like the one I live in, with a population of 5,000, having not one but two Indian restaurants to choose from? I can dig it.

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