Clik here to view.
Do-It-Ahead Chicken Chiles Rellenos
If you like to get as much food pre done as possible before your guests arrive, this is the perfect recipes for you. You can make these chiles rellenos the day before and store them on a sheet tray...
View ArticleClik here to view.
Grilled Chicken with Fresh Fig Salsita
There is tradition and there is innovation. And in between? For a taste of modern Spanish cuisine, I scour local food publications and the recipe supplements of popular women’s magazines. “Spanish...
View ArticleClik here to view.
Baby Racks of Lamb with a Pumpkin Seed Crust
This dish is a perfect illustration of how the right wine can match Mexican food. In fact, it’s hard for me to even think of rack of lamb without a red wine to go with it. The pumpkin seed crust is...
View ArticleClik here to view.
Romantic Times: A Perfect Dinner for Two
As the weather turns cooler in many parts of the country, it’s time to send the kids to grandma’s for the evening and share a rich, silky smooth dish with a special someone. Ossobuco is a dish full of...
View ArticleClik here to view.
Healthy Halloween Treats: Autumn Apple Pistachio Crisp
Here’s a healthy new take on traditional Fall fruit crisps – the sugar is reduced and replaced with orange juice and the usual whipped cream or ice cream is replaced with Greek yogurt. It’s also...
View ArticleClik here to view.
Swordfish with Thyme-Scented Asparagus
The scents of honey, orange, and thyme instantly evoke the Mediterranean. This easy, lyrical recipe is from Saüc, one of my favorite restaurants in Barcelona. The owner, Xavier Franco, prepares it...
View ArticleClik here to view.
Churros with Chocolate Sauce (Fritters with Chocolate Sauce)
Ingredients: ½ c granulated sugar 2 t ground cinnamon 2 eggs 2 c water ½ c diced butter ½ t salt 1 T baking powder 1 c pastry flour Vegetable oil, for frying Instructions: For the churros: In a...
View ArticleClik here to view.
Taste Sensations: Poblano and Jalapeño Strips with Crema
I never thought that I would be stringing together the words “mild” and “chile” in the same sentence. And, no, I am not referring to some wimpy green bellpepper. I mean jalapeños, baby, and maybe...
View ArticleClik here to view.
Spicy Mussels with Andouille Sausage
There is something so indulgent about foods that require you to eat with your hands. Touching your food creates a connection to it that appeals on some basic primitive level. Sitting down to a big pot...
View ArticleClik here to view.
Delicious Goat Cheese with Tostadas
For almost 20 years, Belle Chevre has been making award-winning, French-style goat’s milk cheeses in in Alabama. Tangy goat cheese, or chevre in French and de queso de cabra in Spanish, goes well with...
View ArticleClik here to view.
Food and Music Pairings from the People en Español Festival
Mamiverse was centerstage at the People en Español Festival sponsored by Target. The Mamiverse team was there tweeting live! San Antonio, Texas, the host city, showcased some of the finest Latino...
View ArticleClik here to view.
Perfectly Peachy: A Primer on Peaches
I have a friend who once declared to me once, “Oh, I hate fruit!” Hate fruit? How is that possible? That’s like saying I hate movies, or I hate dinner parties. Sure, some are better than others but to...
View ArticleClik here to view.
Swordfish with Thyme-Scented Asparagus
The scents of honey, orange, and thyme instantly evoke the Mediterranean. This easy, lyrical recipe is from Saüc, one of my favorite restaurants in Barcelona. The owner, Xavier Franco, prepares it...
View ArticleClik here to view.
Food and Music Pairings from the People en Español Festival
Mamiverse was centerstage at the People en Español Festival sponsored by Target. The Mamiverse team was there tweeting live! San Antonio, Texas, the host city, showcased some of the finest Latino...
View Article
