KITCHEN ECLECTIC

huitlacoche cilantro/epazote garlic onion oaxacan cheese blue corn Huitlacoche is also known as Mexican truffle, corn mushroom, corn...

I've always loved crab - one of my earliest memories was getting sick from eating too much of it! When I lived in San Francisco, I...

There's no fancy commentary here, just a great recipe for kefte - a Middle Eastern/Turkish version of meatballs. They're often shaped...

I don't know if you're aware, but it gets really hot in Texas. We have about 3 weeks of spring, and then we're talking 106F by the...

If you’ve never had Tasso before, it probably means that you don’t live anywhere near the south. Before visiting New Orleans and moving...

A couple years ago my mom gave me a package that included a bunch of cooking tools that I remember from her kitchen when I was a kid; I...

We all know what leeks are: the perfect mild blend of their cousins, garlic and onion. They’ve been part of our diet since somewhere...

POSTED ON APRIL 18, 2013 The great thing about a well designed snack is you can use it as an appetizer, amuse bouche, small plate etc....

April and May (occasionally a bit of the beginning of June) is the season of the fiddlehead ferns: the unfurled fronts of the Ostrich...