Late for Cinco de Mayo, but delicious any time, here's my recipe for Mexican Salsa Verde. It's made with tomatillos, a Mexican tomato-like veg covered in a papery husk. The salsa is quick and tasty, and you can control the level of heat by modifying the amount of chili pepper you put in.
Happy Easter, Happy Spring! Get my new egg-coloring manual to learn old-world techniques and use my Devil Chix recipe for cute deviled eggs!
Explore a little Jewish culture plus some specifics about matzo, the unleavened bread of Passover. Check out my first attempt at matzo brei and maybe try this recipe yourself. It's as easy as scrambled eggs!
If you know what masa harina is, you can make homemade corn tortillas from scratch. Although I use a tortilla press, you can roll them out with a rolling pin, too. Be ready for Cinco de Mayo with this easy recipe!
Learn how to make Karren's famous guacamole recipe: lots of fresh lime, garlic, jalapeños, cilantro and, of course, avocados. Plus tips on mixing it up to maximize the Mexican flavor. Olé!
Healthy, nutty, gluten-free Adventure Bread by baker Josey Baker in San Francisco. Nutrient rich, it makes great toast and a space-optimized trail ration.
My takeaway from an evening learning to make traditional Swabian egg noodles or Spätzle. Authentic German family recipe included, along with photos of every step.