Moomah the Magazine
Recipes: In The Kitchen
  • Tacos with Salted Grilled Plantains, Salsa Verde, and Pepitas Tacos with Salted Grilled Plantains, Salsa Verde, and Pepitas

    “If the tortilla is the soul of a taco, then the filling is the body, and fresh lime and spicy salsa are the life of it. It’s the fusion of all three of these components that makes tacos the perfect handheld meal. Because the traditional tortilla for a taco is only about 51⁄2" in diameter, one serving is usually two or three tacos—or four if you’re hungry!”
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  • Greens and Chickpea Curry Bowl Greens and Chickpea Curry Bowl

    The makings of a good bowl will have three main food groups: a grain, a vegetable, and a protein. Sometimes the protein and vegetables are all mixed together like in this dish. Sometimes they are separated in their own little compartments. Either way, they all come together to make a delicious meal.
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  • Black Garlic and Porcini Pizza Black Garlic and Porcini Pizza

    "I created this recipe because I had two things I absolutely had to use: black garlic, which I had never worked with before, and a pizza oven I had just built in my backyard after returning from Italy. Once you have wood-fired pizza, it's hard to go back. Black garlic has a pungent sweetness to it with this overtone of acidity. It was complex and intriguing, so I had to find another ingredient that could be its equal. Porcini was it!
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  • Oh Fun Rice Noodle Stir-Fry Oh Fun Rice Noodle Stir-Fry

    The fun part of this dish is the noodles. They are broad, fat, slippery, and chewy! Also, since this dish is loosely based on Beef Chow Fun, a popular meat dish in Chinese restaurants, the real fun is that this dish is cruelty free!
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  • Roasted Garlic, Sweet Potato, and Raisin Tamales with Peanut Tequila Mole Roasted Garlic, Sweet Potato, and Raisin Tamales with Peanut Tequila Mole

    "I travel the world on culinary adventures, but I always end up coming back to Mexican food. It's playful and rich, always bold, and always lively. This recipe is no exception. With chiles and tequila, how can it not be? These tamales feature the sweet counterpoint of raisins and sweet potato with the heat of ancho chiles and chipotles in adobo against a backdrop of a rich peanut sauce. Add some tequila on top of that and a few aromatic spices, and you've got a tamale that offers up a new adventure with every bite. You can also separate out the mole (pronounced MOH-lay) recipe to use as a sauce in other dishes, to create a rich soup broth, or to use as a salsa on tacos."
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