This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it’s called salsa macha. Use it to liven up roasted vegetables or grilled meats. It’s especially great on lamb chops…
Creamy Dairy-Free Hot Chocolate…
Seared Scallop Pasta With Burst Tomatoes and Herbs…
Xec (pronounced “shek”) is a sweet, sour, juicy citrus salsa from Mexico’s Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination…
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little…
This is a slightly modern interpretation of a tried-and-true classic. I love swapping in almond flour for part of the regular flour in baking. It's a nutritious addition that creates a subtle…
SU-PER-BOWL! One week til' go-time, football fans. My beloved Denver Broncos are contenders (and obvious favorites - duh!) in this year's national championship...be-YOND excited.…
Orange, hazelnut and honey make a wonderful combination in this whole wheat biscotti. The hard cookies should be sliced thin, which will yield a lot of cookies! They are wonderful dipped in tea.…
…
…
Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and…
Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi…
