Mesquite Flour
The Taste of Tucson theme of the cooking class was a big hit for our guests. Rockstar Chef Gary Hickey, executive chef/partner at Charro Steak and culinary director for the […]
Vinegar – One of the Oldest Fermented Foods
The other day I overheard someone utter the English proverb, “You catch more flies with honey than vinegar.” It got me thinking about vinegar. Beekeeper Noel Patterson recently did a […]
Caesar’s Salad
The first bite of crisp and crunchy romaine lettuce, the Parmesan, croutons not out of a box and the sublime dressing blending lemon, egg and anchovies sort of defies description. […]
Portuguese Chicken
My mom’s recipe notebooks are a time capsule, reflecting not just popular dishes of the day, but also how she evolved as a cook. Lots are in her beautiful cursive […]
