Traditional green chile is thinner than other chile sauce and does not contain any chili powder or beans. For those of you from the Southwest, you are probably familiar with the dispute over Colorado Green Chile vs New Mexico Green Chile. Fresh green chiles are usually found around the end of August and beginning of…
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How about waking up tomorrow morning, Thanksgiving, or Christmas morning (or ANY morning, for that morning) to freshly baked Cinnamon Raisin Sourdough Bread? Sounds pretty good, right? Secret sourdough starter mixed into a baked loaf of cinnamon, tri-colored raisins, and a hint of sugar swirl is the way to go any day of the week!…
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My mom has always been such a great cook. SUCH a great cook. I learned all that I know from her – the creativity, the love, the devotion, and the fact that recipes should serve only as guidelines, but never followed. (To this day, neither of us have ever followed a recipe – it’s impossible…
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“If a raisin wanted to be garlic, that’s black garlic.” Black garlic is a type of aged garlic whose browning is attributable to Maillard Reaction rather than caramelization. First used as a food ingredient in Asian cuisine, it is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is…
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