"What makes these taste so good?" my husband Ted asked, after the first bite of these mushroom quesadillas with goat cheese and greens went dribbling down his chin. I started to explain about the gooey, melty goat cheese and how it holds the greens together while they wilt from the heat, but he didn't care. He was halfway through the quesadilla by then, bite after oozy bite. Nontraditional though they are, these quesadillas bundle the texture of mushrooms (sautéed to remove most of their excess liquid) with smooth goat cheese and a hint of dark leafy greens (use your favorite, spinach or kale or chard). I like to keep the theme going with spinach tortillas, though you can use whatever type of tortilla you like.... Read more →


I'm grateful to slow cooker manufacturers everywhere for not actually building the airtight appliances they intended to build. Nothing makes me happier than the house filling with the aroma, escaping from under the lid, of whatever is gently cooking in the pot for many hours. A recipe like this Tex-Mex chicken and rice, with corn and black beans tucked here and there, can cook on the stovetop, but in the slow cooker, the flavors have a chance to intermingle on their own (without tending by you), and the musky scent of cumin warms up the kitchen as it cooks. You'll find jars of sofrito in the Spanish foods section of your supermarket. If you use converted rice, you can cook rice right in with the... Read more →