THE BLOG

One of the classic comfort foods of Mexico which uses Mexican corn or hominy. Cooking the hominy from dry can take hours so using canned hominy is certainly acceptable.

Farro is a favorite grain in Italy. The term farro is used when referring to three ancient wheat varieties first cultivated in the Fertile Crescent and still grown in Italy:  farro piccolo (also known by the German einkorn), farro medio (also known as emmer, the Hebrew word for mother), and farro grande (also known as spelt).

This cooking technique gives the chicken the crisp, crunchy crust we all love with a minimum of fat.

Mexican Chicken Soup with Lime Typical of flavors found in the Yucatan.

This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950.

Slow, long cooking is the key to making this dish meltingly tender.

Oysters on the half shell are such a treat – perfect for a festive holiday gathering.

Spring marks the beginning of morel season here in northern California. Cooking morels with shallots and white wine will result in an explosion of flavor and umami!