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Look for corn husks that appear clean and free of debris. You also want to make sure they aren’t torn or are full of holes. For less spicy tamales, reduce the amount of serrano or jalapeño peppers or remove their membrane and seeds before using. I recommend making the masa for tamales after you make the chile verde in step 3. Use the reserved chicken stock from cooking the chicken.
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Jambalaya is one of my favorite one-pot-style recipes. The combo of sausage, chicken, and shrimp with Creole seasoning and rice is always a winner in my book. Making it in a slow cooker makes it even easier to prepare!
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Eggplant cooked Sichuan-style with plenty of garlic, ginger, scallions, and lots of heat! Perfect for all you fire eaters out there.
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Homemade fresh basil pesto is the single best way to enjoy a bounty of basil.
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Spring is here, daffodils and all, and I’m just thrilled about it. This winter felt especially cold and dreary, and I have a literal spring in my step now that we can go for walks again. April brings more seasonal produce to the table, including asparagus, beets and peas. You’ll find the complete list below and even more spring recipes here (use the filters to find exactly what you need!).
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