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All Recipes

Gluten Free

  • Apricot Glazed Tabasco Wings

    Excellent hot, at room temperature, or cold, these will keep 5 days in the refrigerator and reheat nicely.

  • Rumaki

    Ingredients

  • Essential Roasted Tomatillo-Serrano Salsa

    Sophie Coe, my guru when it comes to early Meso-American cooking, in her masterpiece, America's First Cuisines, tells us that the tomatillo (also known in Mexico as "miltomate," "tomate verde," or simply "tomate") was likely the most-consumed "tomatl" (Nahuatl for a general class of plump fruit) in pre-Columbian times. Yes, more than the "jitomate" or red, ripe tomato to us English speakers. That explains, I think, why a mouthful of tomatillo salsa transports you straight to Mexico. It is the gustatory essence of the country - a gleaming contour of fresh green spiciness, herbal perfume and zest.

  • Linguine with Pistachio-Almond Pesto

    Ingredients

  • Lynne's Nearly New Mexican Chili

    The purest chili I know is the Chili con Carne (chili with meat) of northern New Mexico. Dried whole chiles are toasted, soaked, pureed with only a few seasonings, and then cooked with chunks of browned beef. Never are there beans or tomatoes.

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