We stayed at Percha Dam State Park along the Rio Grande River in southern New Mexico again last week. Last October when we visited there, t...

One of the best things about Christmas is getting new cookbooks: I received a check from Bob and with it I bought The Book of Latin America...

We had stuffed poblano chiles again tonight. I love them because they're not battered or fried--more like a stuffed bell pepper. I serv...

What do you do with leftover hoppin' john from New Year's Day? You re-purpose it as Caribbean peas and rice. And what do you do with...

Lawson grew a tabasco chile plant this year. It was beautiful: all graceful sweepy branches and upright chiles ranging from a pale green to ...

I made a few pizzas the other night. Same crust recipe as I've been using for the last two years, though I got away from it for a while...

There is no easier, more comforting meal for me than a quesadilla. Ever since I learned to make microwaved tortilla-and-cheeses as a kid (op...

Spicy pork tacos! I don't know why that requires an exclamation point, but it does. Lawson smoked a pork butt last week. We ate the meat...

So I made a pipián, the pre-Columbian dish made from toasted squash seeds, tomatillos, chiles, cilantro, and a few other things ground up an...

Here's my own attempt at recreating Santos' red chile beef plate. Like you , I boiled the beef first, then cut it up and browned it ...

I made this brunch for Eva and Lawson before they got on the plane to go home. The menu was poblano chiles stuffed with goat cheese; Anasazi...

I've used this filling for the last two years for holiday tamales. It's an amalgamation of various tomatillo salsa recipes and some ...

As far as I can tell, the only essential ingredient in the wonderful Mexican stew posole (also spelled pozole) is hominy. After that it vari...

The other night we made two salsas and ate them with quesadillas and salad. On days I have a big, meat-containing lunch, I often want a very...

I want to document this, because I don't know that I'll be spending another evening fidgeting with our tiny garden chiles in quite t...

Because I was a vegetarian for so many years, chili is to me a bean-based dish, with meat only an incidental ingredient. I know this is bla...

Living way out here in South Carolina, I have profound and regular cravings for New Mexican enchiladas. I don't think I've ever post...

I never really understood how to eat fresh chiles until recently. I used to see them served with meals in Mexico and the Southwest, especial...