- serves 4 - Adapted from Bobby Flay's Mesa Grill Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson. Ingredients 1/4 cup olive oil 1/2 small red onion, finely diced 2 cloves garlic, finely diced 1 1/2 pounds assorted...
Continue reading »
Another week, another story of over-purchasing. This time the culprit was enchiladas verdes, leaving me with a plethora of excellent Mexican ingredients. On the spur of the moment, while I already had the grill going, I assembled them into...
Continue reading »
No, not the ones with shredded Monterey jack and flour tortillas. I gave those up years ago. These Diana Kennedy-approved quesadillas are made from masa (the Spanish cornmeal dough in tortillas, tamales, arepas), stuffed with Oaxaca cheese and strips...
Continue reading »
Dads love burgers, bacon, and anything that involves melted cheese. All the better if it's folded into a tortilla and can be eaten with your fingers. Today's Cook the Book recipe, the first to be excerpted from New South Grilling...
Continue reading »
My two main goals as a cook are to squeeze more vegetables into our diet and to master the essential dishes of French bourgeois and American home cooking. My husband’s two main goals as an eater are to convince me...
Continue reading »
