Kale, chard, mustard greens, collard greens, beet greens and Brussels sprouts are called Winter Greens. Why? Probably because in areas with moderate climates like the northwest, they grow almost all winter long. Dark colors, rich flavors and sturdy textures fit … Continue reading →
Sassy Sauteed Bell Peppers Serves 4 This recipe from The What To Fix For Dinner Cookbook, was created by Caprial Pence when she was head chef at Fullers in Seattle’s Sheraton Hotel. The fresh, slightly spicy flavor, crunchy texture and … Continue reading →
This is another slightly modified Rick Bayless recipe. I admit you can substitute vegetable shortening for the lard but I refuse to put it in the actual recipe. For me, tamales are special holiday food that should not be tampered … Continue reading →
This is my all time favorite basic red chile mole meant specifically for preparing pork or tofu for tamales. Yes I said tofu. I’ve also used the leftover mole to flavor soups and chile made with beans. It looks and … Continue reading →
