Mole Marrón

Eat Well Edibles Recipe

Mexican mole is a sauce with a big, complicated personality.

With an elaborate combination of toasting, grinding + slow-simmering upwards of 40 ingredients, the flavors of mole are unsurprisingly deep + complex. Made with dried chiles, aromatic veg, spices + herbs, often bittersweet chocolate or cocoa, and ground nuts or seeds to thicken (but also sometimes stale bread, plantain or tomatoes), it is an extraordinary blend of earthy, smoky, sweet and spicy.

Some believe mole comes from the Spanish word moler, meaning “to grind.” Others believe it’s derived from the Nahuatl, or Aztec, word molli, meaning “mixture” or simply, “sauce.” Seven classic variations of the sauce reign in the southern Mexican state of Oaxaca, where mole is said to be the culinary symbol.

For us, it’s come to say Thanksgiving.

Mole sauce

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Garam Masala

Eat Well Edibles Recipe

If you’ve seen our herb and spice collection — a full three-level cabinet + overflow in the pantry — you are well aware of my fascination at the limitless possibilities. Curiosity never killed the adventurous cook. (Unless it’s fugu. Don’t eat fugu.)

Originating in the Punjab region of Northern India, garam masala is composed of familiar spices in a blend that may not be established in your kitchen. Yet.

The name literally translates to “hot spices,” but it’s more a deep warmth than fiery heat. Must-haves are cinnamon, black peppercorns, cardamom, nutmeg, and coriander. Ginger, cloves and mace typically find their way in as well. Maybe cumin, caraway, or nigella seed (also called black cumin, or kalonji).

Garam Masala spices Continue reading