Mango Salsa

Mango Salsa

When we finally had access to our own kitchen in college, my roommates and I threw dinner parties every week.  They were fantastical affairs, usually ending past midnight after hours of guitar music and dozens of people circling through our tiny living room or sprawled on the dumpster-rescued sofa.  I had never before discovered the binding power of food in community.

Every month or so, when we could find ripe mangoes at Walmart shipped from Chile, my roommate who grew up in Ghana would hand us each an ingredient and we would start chopping.  And mixing.  And finally eating.  We would finish the whole batch in less time it took us to chop.


This is a simple, slightly modified recipe from those sweet days.  I make it during mango season almost weekly, and still usually finish it the same day.

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Parmesan Broccoli Souffle

I usually dive headfirst into disaster with a smile, which is why I chose, for my first entry, something I’ve never cooked before in my life–souffle.

Souffle is so gorgeous to look at, lovely to say, slipping off your tongue like the best French words do, but at altitude it can be…cantankerous (as un-lovely a word as the finished product).  Souffles at 10,000 feet and above tend to shoot up like a geyser, only to plummet down into a soupy mess.

But I wanted to make a broccoli souffle, and here is what happened:

Parmesan Broccoli Souffle

I was pleased. Continue reading