Albondigas Soup Every region has a traditional soup that's handed down from one kitchen to another. And we were fortunate to have albondigas soup, caldo de albondigas made for us at a friend's home in La Paz, by her own mother. So there was no doubt we were tucking into
Creole Jambalaya With the blending of French, Spanish and African culture, New Orleans is my favorite city in the world, with Paris a very close second. Every Creole dish has ties to one of those cultures, but the city has claimed it as its very own. Creole Jambalaya evolved from
Mexican Steak Tacos I hear the question in your mind all the way from here (in Atlanta). "Aren't all tacos Mexican, so why call this recipe Mexican Steak Tacos, instead of just Steak Tacos?" Well, that's because we Americans have made tacos our own in a variety of over-stuffed ways.
Corn Salsa Mexican dishes, for the most part, are pretty rustic, but some require a lot of work to prepare. It's not just about throwing all the ingredients in a pot and walking away. There are peppers to roast and grind, sauces to nurse and bring to life, tortillas to
Olive Tapenade Recipe without Anchovies The biggest mistake you can possibly make when making this tapenade recipe is not making sure your olives are pitted before putting them in your food processor or using your favorite chef knife. Ouch! Folding in the rosemary and basil will keep your tapenade looking
Tuscan Tomato Egg Skillet Hearty and filling especially for a weekend morning, This Tuscan Tomato Egg Skillet is a standard fare in the Florence and Pisa regions of Italy. Eddie's Take: This very easy to make Tuscan breakfast is a staple in Tuscany. Rustic and hearty it was eaten by