Poblano
Recipes
Shrimp over creamed corn, and rather a lot of feta
Corn simmered soft in cream and butter, then blitzed until chunky and used the way you would use grits.
Pierogies in a green chile moat
The chile goes around them and never over them. That is the whole rule, and it is the difference between dinner and soup with dumplings in it.
Enchiladas you never roll
The tortillas go in as ribbons, not parcels. Rolling was always the only difficult part.
Chipotle-glazed chicken bites over poblano rice
Cornstarch, not flour, which is the only reason the crust survives the glaze.
Baked gnocchi under a monterey jack lid
The gnocchi never touch a pan. They go in raw and come out plumped.
A lasagna with a short fuse
The golden lasagna's wilder sister, all smoky sausage and charred poblano with a chipotle streak, cooled by a lime drizzle.
Poblano and sausage gnocchi with melting goat cheese
Roasted poblano, browned sausage and goat cheese gone saucy, crisp gnocchi through the middle.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.