February is a sweet month: sweethearts, sweetie pies, sweet nothings. Pastry chef and cookbook author Malika Ameen, thinks it should be spicy, too.
How does a mixed-martial arts fighter, salsa dancer, and former US Marine become a classically-trained executive chef? By coming full circle.
Tucked in the Western Pyrenees on the Atlantic Coastal border between France and Spain, Basque Country is a food-lovers paradise, a place that is home to some of the world's finest restaurants, as well as breathtaking architecture and spectacular vistas.
Ever been so tired after work or the gym or a long day with the kids that the best you could manage for dinner was a bowl of cereal and, if you were lucky, a banana? You’re not alone. Exhaustion almost always yields to convenience. Unfortunately, convenience isn’t always healthy.
This recipe, a quinoa salad stuffed poblano chile, is probably the best representation of the food we eat home: 100 percent plant based diet with a Latin flavor profile.
A very, very long time ago, about a year after my husband and I were married, we went through a wedding phase. Every weekend, for that whole year, we had a wedding to attend. Ultimately, we hit the trifecta: a wedding Friday night, Saturday morning, and Saturday night.
This is not a traditional Mexican pozole, this is my version. Traditional pozole is made with hominy, it can be red, it can be green, it can be made in a million different ways. The color of the broth is what makes it different.