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By
Tom Gilliland and Miguel Ravago
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Recipe for Sopa de Elote or Mexican Corn Soup from Austin, Texas' famed Fonda San Miguel restaurant. |
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By
Tom Gilliland and Miguel Ravago
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The flavor of this punch improves with age. It will keep several days in the refrigerator, making it the ultimate alcoholic fruit punch. |
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By
Tom Gilliland and Miguel Ravago
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Recipe for Tequila-Cured Salmon Tostadas from Auston, Texas' famed Fonda San Miguel restaurant. |
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By
Nancie McDermott
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Recipe for Chicken with Sweet and Hot Peppers. Bursting with Vitamin C and ablaze with color, sweet bell peppers make an ideal ingredient in stir fry dishes. |
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By
Dorlores Kostelni
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Recipe for Slow Cooker Steak and Black Bean Chili. This seasoned chili combines flank steak, typical chili seasonings, and black beans for a real flavor treat. |
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By
Matt Martinez
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Recipe for Matt Martinez's Charro Beans. Now you can get the same great Tex-Mex taste at home, no matter where home may be. |
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By
Gwyneth Doland
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Recipes for Mango Habenero Salsa. This salsa is great with grilled pork or seafood. The flavor of habenero chiles matches well with tropical fruit. |
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By
Culinary Institute of America
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Recipe for Chipotle Pico de Gallo. Use ths salsa as a dip or serve with the Culinary Institute of America's grilled Baja Fish Tacos. |
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By
Mark Miller with John Harisson
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Recipe for Guajillo Salsa. This recipe can be served cold as a salsa or hot as a sauce; either way, be prepared for the compliments to fly! |
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By
Jesse Perez
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Recipe for Canela Vanilla Panna Cotta. Try this delectable recipe from Chef Jesse Perez with his Golden Pineapple Mole. |
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