A true southwestern salsa made with nopales cactus paddles, corn, green tomatoes, onions, and chiles.
Beef short-ribs, slow cooked and braised in brown ale. A hearty winter stew.
Book review of Nancy Singleton Hachisu's Japanese Farm Food.
Roasted tomatoes, onions, garlic and red peppers puréed into a smooth soup with smoky chipotle chiles.
Light and airy cheesy biscuits packed with sharp cheddar and spicy fresh jalapeños.
They're crunchy, not slimy! Lightly spicy homemade pickled okra, with cider vinegar, lemon, garlic, and spices. Easy to make.
A quick and easy recipe for fish sautéed in olive oil, with Italian herbs and fresh tomatoes.
Easy banana sheet cake with cream cheese frosting, perfect for a large gathering.
Hot dogs, cooked your favorite way, served with relish of pineapple, chopped bacon, red onion, and sweet pickles.
Japanese eggplant slices, gently stir fried with red chilies, ginger, and miso.
Quinoa salad with black beans, corn, fresh tomatoes, jalapeños, farmers cheese, lime juice, and cilantro.
A California classic, Santa Maria style tri tip beef roast, a triangle shaped bottom sirloin cut, with a peppery, salty, garlic-y crust.
An egg salad made in the style of deviled eggs, with mustard, mayo, hot sauce and paprika.
Pasta served with Italian sausage, roasted red bell peppers, olives, capers, fresh tomato and basil.
Freshly toasted slices of rustic bread, topped with Boursin herbed cheese and slices of fresh, ripe garden tomatoes.
Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.
Flame roasted poblano chiles, cut into strips and cooked with onions, Mexican crema, and Monterey Jack cheese. Serve with tortillas.
Fresh corn and tomato salad with fresh corn, garden tomatoes, basil, Mozzarella, scallions and a vinaigrette.
Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan.
Chicken thighs baked in a simple honey mustard sauce until golden brown, with sprigs of rosemary.
How to make steamed soft shell clams, otherwise known as steamers, a specialty of New England.
Dark n Stormy cocktail with Goslings black rum, ginger beer, and lime.
Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.
Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice.
New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.
Chicken fajitas, marinated chicken breasts seared quickly and served with seared onions and bell peppers, served with flour tortillas.