Nancy Gerlach provided us with the recipe for this winter squash and apple chowder in her holiday article, Red and Green for the Holidays.
This is my take on the popular Ensalada de Noche Buena (Christmas Eve Salad) that is served in Mexico.
Christmas, food, and trains are a trifecta of winter tradition and with good reason. When it’s cold outside, staying inside with a hot meal and watching a choo-choo make its way around a little track while the cat freaks out is a good way to spend a snowy day.
The marinade suggested in this Ceia de Natal recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça.
My oldest daughter lives in southern New Hampshire and volunteers with her husband at one of the area ski resorts. This is one of her favorite winter recipes when coming home from the slopes on a cold winter night.
Few food ingredients are as versatile as chiles and few dishes are as versatile as chiles rellenos.
Chiles manzanos are very attractive to birds while in the bush, they are also very attractive to the eye in the market and on a plate. They are fiery but the cheese should help in that department.