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NPR Weekend Edition: Burnt Out On Leftovers Ideas? We’ve Got Some

“Mexican chef Pati Jinich shows NPR’s Carrie Kahn how to handle those Christmas dinner turkey leftovers. She shows us how to make a mouthwatering pibil sauce for next-day sandwiches and enchiladas. If your refrigerator is still filled with surplus turkey parts, roast beef drabs or ham pickings, then listen closely. Mexican chef Patti Jinich can…

Splendid Table: Pati Jinich Interviews Michael Solomonov

Pati Jinich interviews Michael Solomonov, chef of Zahav restaurant and co-author of a book by the same name, about his connection to Israel and its influence on his dishes. “‘It’s really difficult, especially in a place like Israel, which is the cultural crossroads for many different people, to pinpoint a few things that make up…

Object of the Month: Mexican Pewter Salsa Bowl

“Pati Jinich, host of the PBS cooking show, Pati’s Mexican Table, donated her grandmother’s pewter salsa bowl to [the Jewish Historical Society of Greater Washington’s] collection this summer. Although salsa is far from a traditional Jewish food, its mixture of tomatoes, peppers, onions, and spices is appropriate for the blend of cultures that characterize so…

Pati’s Mexican Table Selected for Taste Awards’ Hall of Fame

I’m honored to be in great company as one of the Taste Awards‘ Hall of Fame 2015 Inductees. “The TASTE AWARDS Committee, celebrating the best in food, fashion, and lifestyle programming on television, film, online and on radio, .are pleased to announce the inductees in the third class of the TASTE HALL OF FAME…” To…

Costco Connection: Churros have become a fixture of American cuisine

“Being of Mexican and Spanish descent, I often find myself having to translate to co-workers the names of different dishes in Hispanic cuisine. However, I’m not the only one who has noticed some foods no longer need explaining since they’ve become part of the American menu. ‘I wrote a blog post, Churros Don’t Need Translating…

The Washington Post: How to make the single most important element of a taco, at home

“The first time I worked with fresh masa, I was making tortillas for a Mexican feast that friends and I were preparing for New Year’s Eve. I had bought the dough from Moctec Mexican Products, the Landover company that specializes in transforming dried maize into fresh, fragrant masa. I was smitten on first sniff, even…

The Washington Post: The crucial piece of the Smithsonian’s new demo kitchen

For months, Jessica Carbone’s office served as a de facto storeroom for the donated products that would eventually find a place in the demonstration kitchen within the new 45,000-square-foot ‘innovation wing’ at the National Museum of American History. Those gadgets and pricy pieces of cookware soon became sort of stress-relief objects. ‘Over the last six…

The New York Times: Enchiladas, Light Yet Satisfying

“Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying. I didn’t skimp on oil to lighten them. When you…