Mole amarillo is a classic sauce for Day of the Dead meals in Oaxaca. When we … Mole amarillo for turkey enchiladasRead more
recipe
King’s Hawaiian: White bread with taste and soul
Courtney Tiara’s late grandfather founded King’s Hawaiian bakery in Hilo on the island of Hawaii in … King’s Hawaiian: White bread with taste and soulRead more
PEI potatoes make rich cake for dessert
My gastronomic adventures on Prince Edward Island were not limited to shellfish. PEI is famous for … PEI potatoes make rich cake for dessertRead more
Watermelon gazpacho around the world
It’s finally watermelon season in our part of the world, which gives us an excuse to … Watermelon gazpacho around the worldRead more
Making crawfish étouffée
There are as many recipes for crawfish étouffée as there are cooks in Louisiana, but that’s … Making crawfish étoufféeRead more
An Istanbul take on mideastern muhamarra
One pleasure of dining in Istanbul was getting reacquainted with muhamarra, the walnut and pomegranate spread … An Istanbul take on mideastern muhamarraRead more
Remembering Italy #4 — pasta with prosciutto & tomato
The last time I was in San Daniele del Friuli, I was traveling with the restaurateurs … Remembering Italy #4 — pasta with prosciutto & tomatoRead more
Remembering Italy #3 — asparagus & prosciutto risotto
San Daniele del Friuli is a beautiful little community about 20 kilometers southwest of the big … Remembering Italy #3 — asparagus & prosciutto risottoRead more
Remembering Italy #2 with pear and prosciutto salad
The Legends from Europe folks passed along a packet of prosciutto di Parma, the most familiar … Remembering Italy #2 with pear and prosciutto saladRead more
Remembering Italy — first with Montasio cheese
With the advent of short days and cold nights, menu planning in my house switches from … Remembering Italy — first with Montasio cheeseRead more