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Oaxacan Mole Negro

My first introduction to mole was at a market in Oaxaca…A banana leaf wrapped chicken tamal with mole negro and

I found this recipe one night in Tahoe when I was bored of plain chicken cutlets and wanted to make

Another specialty of my father’s that I absolutely loved was a thin pounded chicken breast baked in individual cazuelas with

This is my best approximation of how I remember my father making paella. He never wrote down his own recipe-the

I have always loved custard of any kind, and while I love crème brûlée for the custard, I tend to

My mom was a great cook. I don’t know if I ever told her but I know that all our

Once upon a time, this was my go-to restaurant quality dish for the vegetarian set. I often substituted fresh diced

One of our oldest family traditions is planning a rest stop on any drive along the Atlantic Coast for buckets

On one of my first trips to New Orleans, I arrived late on a rainy night, and almost every restaurant

The set of white glass custard cups at West Park Drive were almost always in use. We made our fair

The first tapas bar Susan and Jason went to in Sevilla went above and beyond the complimentary tapas in Madrid,

This simple classic is a great tapa or side dish. You can omit the flour and add a little white