oozing cheese, floating in puddles of brown-chili gravy. Yes, that kind of cheese enchilada. The Tex-Mex kind.” What makes Tex-Mex cheese enchiladas so special to her is the chili gravy which Lisa describes as “a mash-up between flour-based gravy and Mexican chile sauce. It’s a smo...
From “Perfection? Hint: It’s Warm and Has a Secret,” an article by David Leite which appeared in the July 9, 2008 issue of the New York Times. Recipe adapted from Jacques Torres Makes 1-1/2 dozen 5-inch cookies Time: 45 minutes, plus at least 24 hours for chilling * 2 cups m...
The New Mexican dish carne adovada is based off of a Mexican cooking process called adobada (or sometimes enchilada) which is a general term that means to cook something in an adobo sauce—a sauce made with chiles, flavored with a few aromatics and vinegar. Mexican carne adobada can come in...
This fabulous and unusual lemon bar recipe by Melissa Clark of the New York Times is truly delicious. Who would have thought olive oil and sea salt would make a better lemon bar? Make them with Meyer lemons for the best lemon bars ever. Lemon Chicken Soup with Orzo, Kale and Mushrooms ...
This fabulous and unusual lemon bar recipe by Melissa Clark of the New York Times is truly delicious. Who would have thought olive oil and sea salt... Lamb shanks osso buco style Lamb shanks braised in wine and aromatics osso buco style makes for an easy and delicious special occasion meal...
But Fusion Cuisine has really been going on forever. Every nationality borrows foreign food ideas, changing them in the process. When American cooks turned the pizza into the deep-dish pizza and the enchilada into the enchilada pie, they were adapting those dishes to their own taste the same ...