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  • Bock-battered Quail with Cider Adobo
    Grady Spears has three restaurants and has just published his cookbook A Cowboy in the Kitchen. Here he offers an …
  • Chipotle Ketchup
    Chipolte Ketchup Ingredients 1 yellow onion 8 cloves chopped garlic 1 #10 can ketchup 1/4 cup Worcestershire sauce 1 tbsp …
  • Classic New Mexican Chiles Rellenos
    This is a recipe I’ve used for years and years and it always works and is always wonderful. Traditionally these …
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  • Shrimp Pili-Pili
    Pili-Pili is the generic name for African chiles as well as the name of this shrimp dish from Mozambique. Shellfish …
  • Panamanian Cookery, 1947Panamanian Cookery, 1947
    By Dave DeWitt Gladys Graham self-published her cookbook, Tropical Cooking, in the Panama Canal Zone, then a U.S. possession, in …
  • Tea-Smoked Sichuan (or Szechuan) BaconTea-Smoked Sichuan (or Szechuan) Bacon
    This is a style of smoking that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, …


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