-
Coq au Vin
Coq au Vin is a classic French stew in which chicken is braised slowly in red wine to yield a rich sauce. Sliced or baby carrots and potato chunks can be added to this, if desired.
-
Bizcochitos
A wonderfully flaky Mexican Christmas cookie. It is the official cookie of the State of New Mexico.
-
Red or Green Chilaquiles
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
-
Egg Drop Soup (Tan Hua T’ang)
Egg Drop Soup is a Chinese soup of wispy beaten eggs in boiled chicken broth.
-
Easy Lemon Curd
Don’t let the name fool you! Easy equals yummy! This is a heavenly lemon spread. It’s delicious on scones, English muffins, biscuits, toast or pancakes. Or blend it with an equal amount of whipped cream and serve as an elegant dessert.
-
Menudo de la Frontera (Tripe and Hominy Soup)
 Â
-
Raspberry Gelato
This is the recipe that prompted me to buy an ice cream maker attachment for my Kitchen Aid mixer.
-
Yorkshire Pudding
Yorkshire Pudding is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup. This must be eaten as soon as it is removed from the oven while crisp. We always serve Yorkshire Pudding with this magnificent recipe for Linda’s Prime Rib.
-
Sweet Mexican Rice Pudding
A favorite in our family, this is an authentic Mexican rice pudding recipe using a cinnamon stick. Raisins are optional for those who don’t care for them. It’s a good thing that everyone in our family loves them because we usually throw in an extra handful as we’re preparing the dish.
