If your New England corn chowder packed up and moved to New Mexico, it might turn into this spicy (but not too hot) stew. Plenty of garlic, chili powder, oregano and lime juice make this irresistible. The recipe …
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I developed this black bean soup so that it will satisfy those who prefer mild dishes (including kids) as well as those of us who prefer a bolder spice. The main soup is very straightforward, and on the side, we have …
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Young coconuts are very different from the mature brown-husked specimens you may be familiar with. The edible interior flesh is tender, thin and custard-like, with the purest coconut flavor imaginable. Seek them out at …
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Caramel Apple French Toast The idea for this dessert actually goes all the way back to these cheddar-battered onion rings with a stout chocolate malt from over a year ago. I was reviewing that recipe for inclusion in …
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Kimchi fried rice (Kimchi Bokkeumbap) I've gone completely mad for kimchi. I find the heat, crunch and pickled and slightly fermented flavor addictive. Kimchi fried rice is my latest obsession. Fried rice serves …
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Spoonbread If a French souffle moved to Georgia and married a pan of cornbread, their offspring would be this classic Southern spoonbread. Tender, creamy and dead-easy to make, you should have this in your repertoire …
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