As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.
For one food writer, Cuban food was a gateway cuisine to the spicy and soulful cooking of the Caribbean and points farther south. From Argentinian grills and Jamaican jerk places to Haitian barbecue joints, these cuisines co-exist and interact, as kitchens and menus cross-pollinate.
California’s crop of Hass avocados – those green fruit essential for guacamole – usually weigh a half-pound or more. But this year’s avocados are the tiniest in memory – some barely bigger than an egg.
If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn’t want it to resemble guacamole on pasta. Luckily, it didn’t. It was creamy and full of flavor.
Who’s got it better than us? When it comes to good eating (and avocados) the answer is, Nobody!