Miso Deviled Eggs
Deviled Eggs are a divisive food — people either love them or hate them; I haven’t seen much middle ground. We’re not even in...
Pozole
Pozole comes in many varieties: rojo, verde, blanco, chicken, pork and human… er, gross. (Yup, I did some checking.) Looks like pozole has quite...
Salsa and Guacamole
Some consider chips, salsa and guacamole an appetizer, but I think they make a great meal. In fact, my belly would much prefer if...
Spicy Watermelon Salad
Most things I cook and recipes I create are either inspired by something I’ve seen or tasted, with my own take on it, or...
Mussels and Clams
I love all seafood, but I love shellfish the most. Whether it’s oysters on the half shell, king crab legs, whole Maine lobster or...
Black Bean Soup
I must admit, I’m not much of a connoisseur of the “musical fruit”. This probably has a lot to do with childhood scars of...
Oxtail Soup
I have quite a few food memories while growing up. My mom had an extensive repartee of meals she would cook — some of...
Grilled Peaches and Burrata
This dessert was inspired by a plate; I’ve heard of this happening with chefs and thought it was weird, until now. I had discovered...
Blood Orange Margarita with Elderflower
I’ve always been intrigued with blood oranges. For some reason, the blood oranges have been especially dark and sweet this year. Maybe they like...
Pasta Carbonara with Ramps
Ramps. Ramps. Ramps. The best thing about spring is ramps. Because I grew up in the Southwest, I had never even heard of ramps....