Apple Bacon Dutch Baby

Apple Bacon Dutch Baby | Cravings & Crumbs

Here in the Bay Area we don’t get seasons in the same way everyone else does.  When others are enjoying shorts and sunshine in July we’re wearing sweaters and long sleeves.  And when everybody else is enjoying their first hot pumpkin spice lattes of the season I’m making this dutch baby in 75 degree weather with no cold weather in sight.  The thing about this dutch baby is, I’m sure it would be delicious on a chilly fall morning eaten leisurely with a hot cup of coffee and something good to read, but it was just as good eaten at 2 pm in my living room after my photoshoot with the ceiling fan on.  It’s that good. Read More

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Upgraded Chili Beans

Chili Beans | Cravings & Crumbs

Last weekend, probably like many of you, I was invited to a labor day potluck.  On the menu  was carne adovada from the most recent issue of Milk Street Magazine with my favorite sonoran style tortillas from Mi Abuelita Bonita.  Keeping with the Tex-Mex theme, I was told I could bring a “pinto bean side dish”.  My first thought was what is a pinto bean side dish besides plain pinto beans?  Keep in mind I’ve spent the past 6 years being indoctrinated into a Mexican family.  For special occasions they may make frijoles charros, a dish stewed with different cured meats and tomatoes, but I didn’t want more meats with the heavy meat main course.  Then my mind drifted to the canned chili beans my dad used to heat up as a quick addition to many Mexican meals he cooked when I was a kid.  They’re a nostalgic food for me and so I decided to recreate them – this time upgraded and from-scratch. Read More

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Black Bean Tostadas with Chipotle Crema

Black Bean Tostadas with Chipotle Crema

It’s Thursday which means you’ve made it over the hump and are sailing towards the weekend.  It also means you’re still two days away from leisurely cooking and cocktail hours – enter this ridiculously fast, cheap, vegetarian dinner to sustain you until you reach weekend indulgence.

Black Bean Tostadas with Chipotle Crema

These tostadas are simple, but still so satisfying.  They start with shallow fried corn tortillas (you can bake them if you prefer, they’ll just be a little bit drier), then you top them with refried black beans, a cilantro and lime slaw, cotija cheese, and a chipotle crema.  They are all at once crunchy, creamy, salty, refreshing, and satisfying.  Trust me – they seem basic, but you’re going to love them. Read More

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