"It's all about the recipe!"
My daughter married a Mexican man. Now she (or he) makes a pot of these “refried” beans every week. Her father-in-law claimed to not like refried beans. Said he never ate them. Eighteen months later, he’s eating these refried beans!…
I have a grandchild with ARFID, Avoidant Restrictive Food Intake Disorder. She strongly denies it. She just says she likes what she likes and she’s fine. OK, but since the age of about seven he’s had about 22 very specific…
Agua de Jamaica is my drink of choice with Mexican food. The taste varies a bit from taqueria to taqueria and restaurant to restaurant, usually based on the ratio of the Jamaica concentrate to water and the amount of sugar…
The actual recipe includes five cookie versions, but four are much easier to make at once: make a double batch of the dough, divide it in half, then add half the quantity of ingredients for each variation to make four…
Mmmm, the flavors of Christmas! For me they are gingerbread, eggnog and peppermint 🙂 A decade or so ago, Bon Appetit magazine featured this Peppermint Bark Cookie. It’s a shortbread base that’s topped with melted chocolate, crushed candy canes, and…
This bundt cake is moist, pumpkin rich, studded with 2 cups of dried fruit and nuts, with a splash o’ rum, a hearty heap o’ cinnamon and topped with an orange-cinnamon glaze—what’s not to like?! I’ve been making this cake…
It’s hard to explain how easy these are to make, but I might start off by saying that they are not entirely made from scratch—I use puff pastry from the freezer section of my grocery store 😀 If you can…
