| On loving Nairobi’s blood sausage of ill repute No images? Click here  The Joy of Eating Mutura, Nairobi's Blood Sausage of Ill Repute Walking through parts of Nairobi after dusk, one will often find groups of people eating mutura on the side of the street. This Kenyan blood sausage has a complicated history and a controversial reputation. But, as Carey Baraka puts it, "we mutura lovers persist." To love mutura is to love the culture that surrounds it. More personal essays 
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Sunday, August 2, 2020
The joy of eating mutura
Saturday, August 1, 2020
How to build a breakfast burrito, your way
| Guidelines for a better burrito No images? Click here  How to Build a Breakfast Burrito, Your Way Here's a challenge for you: Try to define "breakfast burrito" without resorting to the tautology that it's a burrito one eats for breakfast. While we might all agree eggs and other items from the American breakfast table are key, along with components that nod to Southwestern/Tex-Mex/Mexican flavor, one might argue that you can't pin down a definition for the breakfast burrito. That's a good thing, because it means it's a choose-your-own-adventure of comfort and flavor, and the possibilities are vast. While you could roll some pancakes in a flour tortilla and dub it both "breakfast" and "burrito," there are some helpful guidelines that, when followed —or broken with intent—will generally lead to a better breakfast burrito. Here's how to build yours. Get the Recipes  Bacon, Egg, and Cheese Breakfast Burrito Soft scrambled eggs, melted cheddar cheese, crisply browned potato hash, guac, sour cream, hot sauce, and bacon, all piled into a tender flour tortilla. Breakfast Burrito With Scrambled Egg, Chorizo, and Refried Beans Creamy refrieds, guacamole, tender scrambled eggs, chorizo, crema, roasted poblano pepper, and melted cheese. Don't forget the hot sauce.  More Breakfast and Brunch Recipes 
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Friday, July 31, 2020
We love fruity desserts
| Galettes, cobblers, crisps, and pies No images? Click here  Desserts Packed With Summer Fruit We're thankful to pie for being a year-round treat. While its outer layer can vary from a flaky and crispy crust to a buttery graham cracker one, the base is just the canvas for any filling imaginable, from fluffy ice cream to rich chocolate. But come summer, when farmers markets are overflowing with perfectly ripe, sweet, and tart fruit, we want nothing more than to fill my pie base with all the berries and stone fruit we can get our hands on. When it comes to baking fruit pies and their variations, ratios are crucial. Too much sugar and you’ll end up with runny fruit and a soggy crust; too much starch will leave you with a gloppy filling. So long as you measure out your ingredients accurately (we recommend utilizing a kitchen scale) and use the right pan, bright, fruity, and crispy summer pies, galettes, and more can be in your future—just be sure to serve with a scoop of vanilla ice cream for the ultimate pairing. Our favorite fruity desserts 
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