New Mexican Posole Verde

New Mexican Posole Verde

New Mexican Posole Verde When I make posole, I usually wing it. I might use pork, might use lamb, might use chicken or turkey – whatever I have on hand that appeals to me at that moment. But this time, I looked at a number of recipes and decided to be guided by Steve...
Chicken Cacciatora

Chicken Cacciatora

Chicken Cacciatora Some version or other of cacciatora is my favorite way to prepare chicken. I love one-skillet, stove-top methods, and cacciatora certainly is that. I recently purchased a spatchcocked half chicken from Lotus Farms and used a recipe from Marcella...
Panzanella

Panzanella

Panzanella Seize the day! Late summer calls for panzanella. Zucchini and other summer squashes are plentiful, and so are many varieties of tomatoes and basil.  On one of many very hot days recently, I wanted something robust in flavor and dense in texture, and I...
Chef Zachary Perron’s Roasted Poblano Corn Chowder

Chef Zachary Perron’s Roasted Poblano Corn Chowder

Chef Zachary Perron’s Roasted Poblano Corn Chowder The Recipe Ingredients 2T olive oil 1 large red onion, chopped 5 pounds Roasted Poblano Peppers, skinned and seeded 6 cloves garlic, roasted, skinned and seeded 1 gallon almond milk, unsweetened ½ pound Roasted...
Fried Green Tomato Sandwich

Fried Green Tomato Sandwich

Fried Green Tomato Sandwich I love fried green tomatoes and usually eat them as a side. But a couple of days ago, I came across a recipe for a fried green tomato sandwich in Deborah Madison’s Vegetarian Cooking for Everyone. I didn’t follow it exactly but rather let...
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