I had the greatest time with this class. There were five attendees, four in a birthday party, and a fellow who wants to learn how to cook. Everyone was in a good mood, and were surprised that they were going to get to eat. They thought they had come just to watch. The...
There has been an abundance of eggplant here in the Valley of the Sun, so I thought I’d make a vegetable dish without using the cookbook. I followed steps I’ve learned, toasting the seed spices, soaking tamarind, and stacking flavors. I found a name...
Sour cream by itself is pretty plain. For me it falls under the same category as mayonnaise, it's that white gooey stuff with no flavor. As I was putting together a class I knew that I couldn't serve just plain sour cream, I'd have to put a Sonoran spin on it. Here's...
Long consumed by natives of Mexico and Central America, avocado packs a powerful healthy fat content (the unsaturated kind). As well as a list of vitamins and minerals normally only found in supplement form. You can make avocado soup, avocado cream, put slices of it...
The late summer brings squash season. Yellow, green, crook necks, grey squash. Squash in all it's abundance. But what can you do with these soft and delicious vegetables? New Mexico solved the problem by inventing this...
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