Think of this as Mexican toast.
Don't believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.
Author: Mina Stone
Author: Ian Knauer
Author: Jill Ringer
Author: Jessica B. Harris
Author: Leah Balk
Author: Lillian Chou
Author: Jan Okun
These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.
Author: David Tamarkin
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Selma Hurwitz
Author: Ian Knauer
Author: Jeanne Thiel Kelley
Author: Margaret Jane Ross
Author: Melissa Hamilton
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person...
Author: Judy Kagan
Author: Brad Avooske
Author: Scott Peacock