Note: You may know Lisa Fain as the Homesick Texan. She joins us each Thursday this summer with a new salsa recipe for you to try. Have at it, Lisa. Previously Habanero Hot Sauce » All Serious Salsa recipes »...
Continue reading »
This time of year in Santa Fe–chile-roasting marks the beginning of the end of summer with smoky aromas of charred skins nearly everywhere around town. Giant gas-fueled chile-roasters are situated in grocery store parking lots, along roadsides, and in the...
Continue reading »
Note: You may know Lisa Fain as the Homesick Texan. She joins us each Thursday this summer with a new salsa recipe for you to try. Have at it, Lisa. Previously Serrano Salsa Verde » All Serious Salsa recipes »...
Continue reading »
On the border between Inner Mongolia and Siberia there is a wild town called Manzhouli. It was here, over a meal of lamb hot pot, that the authors first came across this thick herbaceous condiment. Their version of that green...
Continue reading »
Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day before the big game. Where...
Continue reading »
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring...
Continue reading »
Black bean and corn make an inspired pair. I've explored this union before, but was interested in this particular recipe from the cookbook Bistro Latino by Rafael Palomino because of the corn-roasting and almost complete lack of embellishment. Sure,...
Continue reading »
With September now upon us, I've been feeling that dreaded sensation that summer is coming to a close. In these last fleeting days I wanted to make good use of the seasonal harvest still around, deciding on a grilled...
Continue reading »
Don't be put off by the long list of ingredients in today's Cook the Book recipe for Grilled Lamb with Salsa Verde, excerpted from the soon-to-be-released Oprah Magazine Cookbook. The lamb marinade is best prepared the night before, and in...
Continue reading »
I didn’t mean to shake things up; I was just being resourceful. Here I was with a perfectly ripe avocado and not a lime to be found. When I usually face such draughts of product, I make do. But messing...
Continue reading »
