Food & Drink
Rediscovering Salsa, the Soul of Mexico in a Bowl
New York Times
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Salsas from the Manhattan restaurant Hecho en Dumbo. IT?S not easy being a Mexican restaurant in the United States.
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Recipe: Salsa Ranchera
New York Times
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1/2 ounce dried guajillo chilies, stemmed and seeded 1 green poblano chili, roasted, stemmed, seeded and
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Recipe: Salsa Roja
New York Times
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2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes) 1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and
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Black bean and corn salsa with homemade chips
Boston Globe
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Serves 4 Black beans have a mild, earthy flavor that tastes good with sweet and zesty tomato salsa. Select mild instead of hot and spicy salsa if you’re serving young children.
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Rick Bayless' Mexican mole recipe
Guardian Unlimited
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275g (5 medium) tomatillos, husked and rinsed 70g sesame seeds 140ml rich-tasting pork lard or vegetable oil, plus a little more if necessary 175g (about 12 medium) dried
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Thomasina Miers' simple Mexican recipes
Guardian Unlimited
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People have been asking me to write this book for a long time,' says Thomasina Miers, the one-time MasterChef winner turned restaurateur who co-owns Mexican restaurant chain
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United Tastes: Tacos in the Morning? That’s the Routine in Austin
New York Times
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Robert Vasquez, right, owns the Tamale House in Austin, Tex. Richard Lanlotz, left, and Jason Coleman were recent customers.
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How Korean Food Is Perceived Abroad
Digital Chosun
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Korean food is unpopular and considered overpriced in the U.S., a survey shows. But it is widely popular in China and Japan, where it is seen as cheap.
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St. Patrick's Day Feast
Cooking Light Online
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Rich stew, chewy brown soda bread, smoked salmon with horseradish, and more: everything you need for a delightful St.
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No corned beef and cabbage? Irish chef reinvents Irish cuisine
Christian Science Monitor
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No corned beef and cabbage? Irish chef Darren Pettigrew says "you don't eat corned beef in Ireland." Pettigrew discusses what he likes to
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