
Spicy Black Bean Dip
1/2 cup bottled salsa
1/4 cup chopped fresh cilantro
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon lime juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon minced canned chipotle chile in adobo sauce or 1/4-1/2 teaspoon dried chipotle chili powder (to taste)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed and drained
To prepare dip, combine salsa and remaining ingredients in a food processor; process until smooth, scraping sides of bowl once. If too thick add more salsa. Serve dip with chips.
--Adapted from Cooking Light
Boston
by Kitty Kaufman
Back in 1983, Grill 23 opened with what was, for then, a great deal of fanfare. I don't remember being there in the '80s; to be clear, not my eighties. I mention to my sister-in-law Ellen that I'm...
Chicago
by Jessica Dixon
Underground dinners. Do you know about them? Probably. I'm new to this: paprika still confuses me.
I first heard of this scene when eating at Elizabeth --an up and coming Chicago "farm to table"...
Read more...Boston
by Kitty Kaufman
Things we like about Chinatown: it's close, you can park on the street and there's always adventure. This is one of those days: not only do we park but there's a piano on the sidewalk under the...
Southern States
by David Latt
Mention New Orleans and anyone who's been says, "The food's so great. And the music. If you go, you'll love it."
With so few days in town, I asked for suggestions on Facebook and Twitter, read...
Read more...