Baja Cooking on the Edge
Baja Cooking on the Edge Baja Cooking on the Edge Baja Cooking on the Edge Baja Cooking on the Edge Baja Cooking on the Edge Baja Cooking on the Edge  

The Mexican Slow Cooker

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Amor y Tacos

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BAJA Cooking on the Edge

*Baja! Cooking on the Edge - Chosen by Food & Wine magazine as one of the year’s best cookbooks

Deb's Writings

Artichoke

Artichokes: The Armored Rose

While it certainly took some courage to eat the first oyster, it is that tenacious ancestor who first figured out how to eat an artichoke who truly deserves our praise. More...

Sushi

Raw Truth

Sushi is definitely a guy thing. Why, is something of a mystery. Sushi teacher Mineko Moreno, co-author of Sushi For Dummies, thinks men are attracted to sushi because they perceive it as edgy, even dangerous. More...

Bitter/Sweet: Kumquats

Citrus is all about scent: the fresh burst of lemon, the sharp tang of lime, the surprise of grapefruit. But you haven’t experienced citrus, from sweet to bittersweet, until you get to know two of the lesser-known members of the clan. More...

The Farm Connection

The Farm Connection

The road to Tierra Miguel farm winds from the I-15 at Fallbrook up a steep and stony valley, past historic Gomez Creek and Warner Ranch, past the starkly anachronistic mega-story Pala casino, and finally into the Pauma Valley at the foot of Mount Palomar. More...

Mushrooms

Mushrooms: Popping up...

A morbidly entertaining foodie game is Last Meal, in which you decide what – besides hemlock – you would choose for your ultimate menu. That you would want many, many courses is a given, but a surprising number of people would include mushrooms, preferably wild, in that final request. More...

Pomegranates

Pomegranates

Crack into a ripe pomegranate and you open up a Byzantine jewel box of juicy, ruby faceted seeds, packed tightly into white-hulled chambers. This wealth of seeds gives the pomegranate its ancient prestige as a symbol of wealth and fertility, but also poses tactical challenges for those who would attempt to eat it. More...

coffee beans

The Devil's Brew

I discovered coffee early one morning in a French truck stop, on a back road in Normandy. We were on a motorcycle, it was December, raining and cold. We walked in the door like gunslingers in a spaghetti western, desperate for anything hot to drink. More...

Zucchini

Zucchini Flowers: Bigger is...

The smaller and more delicate the vegetable, the more desirable it is, even though summer is the time when giant squash bloat up in back yards across the land in a misguided effort to show that bigger is better. More...

Mussels

Rock Stars

On the surface, your common mussel seems awfully - well, common. Mussels are everywhere you look at the seashore: clusters of salt-water wallflowers, shells tightly closed, rooted in one spot for a lifetime, and apparently doing very little. That very ordinariness makes it easy to overlook what remarkable creatures mussels really are More...

rice

Riz, Rice, Arroz

Everyone eats rice. Not everyone eats potatoes, or corn, or wheat - but every person on earth eats rice in some form. Yes, even you, Mr.Tater-Tot, there in front of the TV. There's rice in your beer. More...

Ginger

Ginger

More than any other spice, ginger has a presence that transcends taste and scent. The warm perfume of cooking ginger is a nostalgic waft from the past. More...

Apples

Apples

The apple has accompanied humankind since Eden. As Carl Sagan observed, “If you want to make an apple pie from scratch, you must first create the universe.” More...

Turkey

Thanksgiving

Fall in Southern California is a sunny, cool oasis of color and scent. The last of the year’s bounty spills from our gardens and farms More...

Tofu

The Virtue of Tofu

We’ve gone protein mad. From A (as in Atkins) to Z (as in Zone) the hunt is on for protein sources that we can actually feel good about eating. More...

Artichoke

Fresh Start

I want a goat. This happens every year after the Fair, but lately, now that I’ve made a couple of simple, creamy-sweet fresh cheeses at home, this whole goat thing has become a minor obsession. Fresh cheese, after all, is easy to make More...

Edible Schoolyard

In America today, we eat too much and do too little. As a result, too many kids are turning into piñatas: round and sturdy on the outside, but full of junk on the inside. More...

Hands On

The Waldorf School

The Waldorf School is located in one of San Diego’s grittier areas. The neighbors keep large dogs, and most houses have bars on their windows. But at the pink-painted school, beds of bright flowers and scented herbs greet visitors and fill the corners of the parking lot and offices. More...

Lavender

Purple Haze

Fields of purple tasseled spikes of lavender in bloom are wonderful to see. And it’s a bit of heaven to breathe in the clean, sharply pungent scent that rises from a single, sun-warmed plant. More...

Persimmons

Persimmons

Someone once asked me to explain the difference between the pointedpersimmon (Hachiya) and the flat-bottomed (Fuyu). It’s simple: bite into an under-ripe Hachiya persimmon and you’ll remember which is which for the rest of your life. More...

Backyard Harvest

The Backyard Harvest

Growing up in the frozen North, I don't recall growing anything more than some scandalously hot radishes and smelly wild leeks. Imagine my shock when I moved to San Diego. More...

Travails with Charlie

Many culinary carpetbaggers blew through town during the recent IACP convention, but the most eagerly anticipated event by far was the benefit dinner by ruling culinary godlet, Chef Charlie Trotter. More...

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JAMES BEARD FOUNDATION AWARD

Rancho La Puerta

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1000 Tacos

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