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Many Moroccan and Middle Eastern recipes call for preserved lemons, which are lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use.
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Marinate overnight, then roast all day until fall-apart tender.
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This Mexican squash sings with roasted tomatoes, green chiles, and cilantro.
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Carbonnade beef and beer stew is a hearty recipe with wonderful flavor notes.
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This recipe uses frozen corn kernels. You can of course use corn from grilled corn on the cob. Usually I don't have any leftover corn when I grill corn, and if I do grill it, I want to eat it right then and there, on the cob. Mexican crema is a lot like runny sour cream. I don't usually have it around, so I usually use diluted sour cream when a recipe like this one calls for crema. But if you have crema, use it!
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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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