Agile Practice, Recipes, Photography and Maker Magazine
Mexican Rice is one of those those easy staples that took me years to figure out. It wasn’t until about 4 years ago when I looked across the counter at a Mexican Restaurant to see how they make it. The secret? They fry the rice in a little oil before adding anything else!
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Refried Beans is traditionally made with pork lard which is delicious just the way it is. We’re in quarantine right now and I couldn’t get myself to the store just to by lard so we had to use what’s on hand. Refried beans made with just oil or butter gives a decidedly beanie flavor and I had some rendered duck…
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Clam Chowder in a Bowl of Bread at San Francisco’s Fisherman’s Wharf is one my favorite childhood memories. There’s something to be said for bread that just soaks up the the creamy seafood chowder. Let’s do this!
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Smoked Pulled Pork is one of those meals that’s cheap and versatile. In the year 2020 during the global Pandemic, pork shoulder can still be easily found for around $1.30 per pound. This pulled pork recipe has been perfected over about 15 years and still continuously evolves. Pulled Pork can be eaten by itself, turned into sandwiches or used to…
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