Ben Cooks Everything

This recipe, a variation on Cheese Enchiladas, is great for crowds. You’ll probably end up with leftovers, and on top of all that it’s a fridge-clearer: if it can be rolled into an enchilada, then it’ll work great in here. Next time I’d definitely add black beans to the chicken and cheese mixture.
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Fresh tomato salsa is great.  It’s refreshing, and when the tomatoes are in season, it can’t be beat. But cooked salsa, Salsa Roja, is delicious and it’s fun to make, not so far off from tomato sauce.  If you puree it, like I did here, it’s the Enchilada Sauce variation.

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The pork CSA that I signed up for with Jen has been a great success, if there have been a few curveballs (some overly salty ham and a still-untouched tub of cooking lard). The salami was one of the best things so far. It’s rustic, and it tastes like real meat. It made great sandwiches but I came close to letting it spoil. Which was what led me to make a salami frittata.

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Hello everybody! Welcome to the new home of Ben Cooks Everything. I’ve moved the site from the blogspot address to my own domain, hence the new look and feel of the site. The story remains the same: I’m cooking every recipe in Mark Bittman’s How to Cook Everything. The site is still a work in progress, so please feel free to email me with any feedback, or just leave it in the comments.  Many thanks to Jennie Sardo for helping me get set up over here, and continuing to answer as may inane questions as I can lob her way.  Thanks also to Kyle Kabel for the banner design and other site customization.
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Corn! It’s great. No one’s denying that. But you can do a lot more with it than simply boiling or grilling it. When I saw this post on Emily Gould’s tumblr, I knew I had to try David Chang’s recipe for Roasted Sweet Summer Corn, originally served at Noodle Bar. Luckily it is in the Momofuku cookbook, so I was able to recreate it with a certain amount of accuracy (though I fudged a couple steps). (more…)