Cinco de Mayo has come and gone but don’t let that stop you from making fabulous Mexican food as often as possible. I have been working with Pati Jinich, host of Pati’s Mexican Table, on her next cookbook, Mexican Today, and I am totally inspired by her incredible recipes. I have always been as passionate about Mexican food as I am about the cuisines of the Mediterranean, and it’s been nice to get back to doing more Mexican cooking. These enchiladas are my most recent creation, very light, vegetarian, easy. I’ve also made a collection on the cooking.nytimes.com site of some of my favorite black bean recipes.
Martha Rose Shulman
Welcome to my blog, where I’ll keep you up to date on what I’ve been up to in my kitchen as I test recipes for my Recipes for Health feature on the New York Times; what I’ll be up to with my online classes at Craftsy and my actual classes at other cooking schools; my new books and latest publications; and any other upcoming appearances and events.
Big Bowls: Hearty Vegetarian Meals
A healthy, flavorful how-to!