Santibañez interrogates our understanding of the border-crossing staple: "the key to this salsa is adding plenty of lime juice and salt, and not skimping on the chiles ... so the book divides the ...
Strain the cooked fruit though a jelly bag or muslin-lined sieve set over a large bowl – press lightly on the surface to push the juice, leaving the fruit fibres in the muslin ... Bearing in mind the ...
including in the cookbook a recipe for duck breast with fig-orange sauce. “People are afraid of duck, but it is really, really simple. Start in a cold pan, render it out. Save that duck fat for the ...