This is a recipe I just snagged from my good friend Deb, who served it at a dinner a few weeks ago. It was perfect for a calm evening on the shady backyard deck, with a glass of wine. Easily served 6 of us. Deb said it made too much sauce, so...
One of the most intimidating things about cooking an international dish like this Santa Fe Style Carne Adovada is recognizing the variations in ingredients. Dwaine and I will often walk around a grocery in Puerto Vallarta and marvel at the enormous variety in vegetables they have compared to our paltry selection here...
You’ve probably come across packages of “Country Style Ribs” in your grocery. If you’re like me, you wondered “So, what’s the difference between these and just regular ‘ribs’?” Well, they’re not the same, and that means you need to prepare them a little differently than you would a regular rack of pork...
Ah – comfort food. Hot, filling, and made up of flavors you remember from childhood. That’s the secret behind this Oven Baked Macaroni and Cheese. And it’s even better when it’s homemade and free of all the preservatives and artificial colors that are routinely added to our usual comfort foods. Take the...
When a recipe is practically perfect, I don’t mess with it, and this one is. The only thing I added is a high-altitude Boston Cream Pie version for my mountain friends. Otherwise, this is the tried-and-true Wicked Good Boston Cream Pie recipe tested by Cook’s Illustrated (a fine publication, and highly recommended.)...
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