It was just two short years ago that we introduced you to standout Chef Matteo Salas, of San Miguel de Allende‘s famed gourmet restaurant Áperi, right here on The Tig.
When the team at Cooking Light reached out about an initiative they have called, Second Batch, I was all ears. First of all, I la-la-la-love Cooking Light and secondly, this idea is as thoughtful as it is easy to execute.
Let’s discuss for a moment, the word “foodie.” A word that for some is a badge of honor, while for others it’s enough to make them groan in annoyance. The naysayers categorize foodies as those who write late night Yelp reviews about pork belly, Instagram every spoonful of their tasting menu, and whose food gets cold because they’re too busy taking pictures of it instead of eating it.
So you want to eat clean, but you don’t want to feel bored. You’re trying to cut down on the carbs, but miss the bite and chew of a sandwich. I used to be right there with you, and then I started making nori wraps.
Some of you may be lucky enough to be basking in the sweet sweet sunshine during these blustery winter months, but for most of us, winter means heavy coats, chilly toes, and the craving for something comforting. Cue this delectable rendition of classic oatmeal made fanciful with the addition of a brûlée topping.
My love of tacos runs deep, as in the depths of my soul “deep.” The taco culture of LA is one of the things I miss most when I’m not in my hometown, so when given the chance to recreate those feel good flavors, I jump up on it.
It was time. I wanted to make homemade pasta, but it scared me. It seemed so complicated — this delicate balance that I would overthink until I went full throttle Tracy Flick (à la Election) and took all of the joy out of the simplicity of it.