About a decade ago, I made pozole and took it to a friend's house for Halloween. The next year, after many requests, I made it again. It is now a Halloween tradition. Here are four versions, along with a voluptuous appetizer and colorful salad.
Every few months, I get a request or two for my recipe for chile verde. Two such requests arrived today and so I decided to post the recipe. I am also inspired by the special Oliver's Market currently has on pork shoulder; it's just $3.99 a pound. Avocados are 99 [...]
In today's Pairing column, which you can read here, I write about St. Supery 2011 Napa Valley Estate Sauvignon Blanc and pair it the sauteed wild flounder with frisee, arugula and grapefruit vinaigrette. In the column, I promise recipes from the previous Wine of the Week awards a St. Supery [...]
For the most succulent Dungeness crab, cook it yourself. Eat This Now's step-by-step instructions make it easy. Honest.