All Posts Tagged 'holiday' (17)

With the holidays coming up, easy-to-make comfort foods that feed a crowd are some of the best recipes to have on hand.  Serve this for a filling, easy dinner that won’t stress you out this holiday season; it only takes 20 minutes of actual hands-on time and is ready from start to…

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Photo credit: Quentin Curtis Bacon/Courtesy of Pica Pica Maize Kitchen, San Francisco

 

This bread is a favorite in Venezuela, especially during…

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Yields 6 servings…

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by …

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There are lots of ways to serve ham. Most will agree that the best way is to serve it sliced, with a good chunk of bread and a full-bodied wine. And I agree, that's a good way to do it. But we can also transform ham into the central dish of a holiday feast or a special…

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With all the talk about turkey, I thought I'd give the big bird a respite and post a lamb recipe for you all. I'm also getting ahead on the Christmas season. While for many Hispanics pork is the meat enjoyed at Christmas dinner, in Spain, roast lamb is the most popular. (No, I'm not Spanish! Just sharing...) This recipe is courtesy of the American Lamb Board,…

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Move over cranberry sauce and, H-E-L-L-O Cranberry Margarita! Cranberries always remind me that the holidays are right around the corner. One day, while making some cranberry sauce, I decided to blend the berries, add some tequila, and a splash of Grand Marnier. One sip of this festive potion and I was sold, pure heaven, or close to it. If you love cranberries like I do and let’s not forget tequila, then you’ll love this…

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The Everyone-will-compliment-you Pumpkin Pie Tamales Recipe.…

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Pechugas Rellenas (stuffed chicken breasts) are the empanadas of poultry. Just like the versatile pastry, every country, region, and – of course – every individual cook will have a different recipe. Chicken Kiev is a familiar version with its buttery filling, and is perhaps the predecessor to Chicken Cordon Bleu. A Turkish recipe, Ispanakli Tavuk Dolmasi, translates to spinach stuffed chicken breast while India's…

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Enchiladas are a great dish for your family or a crowd. Beef often takes a backseat to chicken, but you have so many options, whether it's ground beef, a shredded roast or steak strips. All are bathed in a rich red sauce and loaded with cheese. So perfect when they come out of the oven, bubbling over with a Monterey Jack and Cheddar cheese overload.



The word…

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Molotes – little cigars or torpedoes – are a delight to make and eat in any form. As a popular Oaxacan street food, they often take a back seat to many of the more popular foods, including mole poblano. Some call theses masa concoctions quesadillas; others will say they're empanadas. But I don't think so. These should have their own shape, as mentioned above, and their own distinctive ingredients if desired. They can be sweet or…

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While most of the world has already begun packing up their trees and ornaments, Spaniards continue on with the festivities that began on Christmas Day, December 25. 



On the Twelfth Night of Christmas, the 5th of January, towns all over Spain have floats and parades waiting for the arrival from Bethlehem, los Reyes Magos (the Three Magi or Three Kings). The Three Kings, Melchior, Gaspar and…

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Pomegranates are a gift of the season. There’s nothing more exciting than cutting open a pomegranate for the first time only to find the jewel-like seeds enveloped in a sweet and antioxidant-laden fruit. Pomegranates have a short season, conveniently timed right around the holidays, so take full advantage of them when they’re available. And don’t be intimidated. It’s not difficult to remove the…

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I’m pretty sure that I could live on Mexican food. I’d give up Italian, Japanese, you name it, if I had to choose one. So imagine my dismay when I think about the holidays, where traditionally “American” fare is served.



Not this year! I’m Latinizing my Thanksgiving with a Mexican-spiced turkey, dry rubbed with chile, garlic, and cumin, complemented with lime and onion. Lime on the outside AND inside keep the turkey moist, and impart even… Continue

November and December are known Soup Months in the Pacific Northwest. Typically, a neighborhood soup exchange is planned and I'll find myself reluctantly eating a different bowl of soup each night of the week. These soups resemble the autumn color palette in one way or another; Minestrone, African Peanut, Curried Pumpkin, Clam Chowder, and Lemon Lentil.



Honestly, I'm not really a Soup Guy. However, this changed instantly after being… Continue