Recipes

This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook by Susana Palazuelos. Making mole from dried chiles takes time, but is well worth the effort. Mole's...

I found this recipe in an international cooking magazine and made it tweaking it ever so slightly. I hope this will make up for my past entry which wasn't too...

My family knows these chiles as "chile de arbol." This is a fast, easy salsa to make and it's very authentic. It is always a crowd pleaser.

This is a personal favorite. It's quick and easy, and adds a light Asian twist to any pasta.

This recipe makes a large amount of dry rub. I worked on it for a year--adding and subtracting--and finally got it to this delicious flavor after discovering the great herbs...

This recipe comes to us courtesy of Jill Norman's fabulous spice book, "Herbs and Spices: The Cook's Reference." It's the best book on spices and herbs we've seen yet, and...

This recipe comes to us courtesy of Jill Norman's fabulous spice book, "Herbs and Spices: The Cook's Reference." It's the best book on spices and herbs we've seen yet, and...

This recipe comes from our good friends, Judith Dunbar Hines and Rick Delby, at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City...

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).

This recipe was found in a cooking magazine by my Father back in the mid 1970's.

This roasted garlic puree recipe comes to us courtesy of Jimmy Bannos and John DeMers from their book, "The Heaven on Seven cookbook. Where it's Mardi Gras All the Time!"...